Also known as “Ruth’s Shortcake Biscuits” from:


The Great British Book of Baking












I learnt a lot from making these, go to the blog post (Something a Bit Different) to get some tips before you start.

<– Back to Cookies


Makes about 24




For the short cake mixture:

440 g unsalted butter softened

220 g caster sugar

4 tablespoons good quality crunchy peanut butter

680 g plain flour


For the salted caramel filling:

300 g caster sugar

5 tablespoons cold water

100 ml double cream

100 g unsalted butter, diced

half teaspoon sea salt flakes, or to taste

2 tablespoons salted roasted Peanuts, chopped


For the caramel peanuts:

100 g caster sugar

2 tablespoons cold water

2 tablespoons salted roasted peanut halves

6.5 cm round biscuit cutter

baking trays lined with greaseproof paper

a baking tray, oiled

A grease proof paper icing bag




Tip: I would make The Caramel Filling* first as it needs time to cool…

Put the butter and sugar into a large mixing bowl or a bowl of a large food mixer and beat with an electric whisk or mixer until creamy. Beat in the peanut butter. When thoroughly combined sift in the flower and mix with a wooden spoon. Using your hands, bring the mixture together into a bowl. Flatten into a disk, wrap in clingfilm and chill for about 15 minutes until firm.

Roll out the dough on a flowered work surface to a thickness of about 5mm. Cut out discs using a cutter, then gather up the trimmings, briefly need, re-roll and cut more disks – you will need an equal number. Arrange the shortcake discs on the line to baking trays, spacing them slightly apart to allow for spreading. Chill for 15 minutes. Meanwhile preheat the oven to 180°C/350°F/gas 4. Bake the shortcakes for 10 to 12 minutes, or until firm and golden. Leave on the trays for 5 minutes to firm up then transfer to a wire rack and leave to cool completely.

*Meanwhile make the caramel filling. Put the sugar and water into a deep pan and heat gently until the sugar has completely dissolved. Brush down the insides of the pan with a damp pastry brush to prevent sugar crystals forming, Once the sugar has dissolved, bring the syrup to the boil and leave to bubble for several minutes, until it turns the rich caramel colour.

Remove the pan from the heat and carefully add the cream and the butter – take care, as the mixture will boil up and splatter.

Once the mixture has subsided, return the pan to low heat, stir gently and simmer for a minute to make smooth, thick caramel sauce. Remove from the heat and stir in the salted and chopped peanuts. Transfer to a heat proof bowl and leave to cool.

To make the camel peanuts, heat the sugar and water in a small pan until the sugar has completely dissolved. Bring to the boil, then leave to bubble for several minutes until it turns to deep caramel. Remove from the heat. Scatter the peanut halves on the oiled baking tray and pull over the hot caramel to go to completely. Leave to cool and set.

When ready to assemble, sandwich the biscuits in pairs with the salted caramel filling. Break up a camel peanut mixture and crumble over the top.


Peanut and Salted Caramel Biscuits