Caramel Biscuit Squares

Perfectly gooey and deliciously sticky, these heavenly biscuits won't stay in the tin for long. Best get your whilst they're hot!


  • 100 g butter or margarine, softened
  • 125 ml (½ cup) sugar
  • 2 extra-large eggs, separated
  • 125 ml (½ cup) Spur Salad & French Fry Dressing
  • 60 ml (¼ cup) milk
  • 200 g packet Marie Biscuits, coarsely crushed
  • 10 ml (2 tsp) baking powder
  • 1 ml salt
  • 100 g almonds, coarsely chopped


  • 15 ml (1 Tbsp) butter or margarine
  • 30 ml (2 Tbsp) sugar
  • 125 ml (½ cup) fresh cream
  • 15 ml (1 Tbsp) golden syrup


Cream butter and sugar together. Add egg yolks, one at a time, beating well after each addition until light and creamy.

Add Spur Salad & French Fry Dressing and milk and mix well. Fold in the crushed biscuits.

Add baking powder, salt and almonds. Whisk egg whites until stiff-peak stage and fold into the mixture. Mix well.

Turn out into a greased roasting or baking pan of about 18 x 27 cm. Bake in a preheated oven at 180°C for about 30 minutes. Cool slightly in the pan.

To make the sauce, combine the butter, sugar, cream and syrup in a small, heavy-based saucepan and bring to the boil. Simmer for about 3 minutes. Remove from heat and leave to cool slightly. Pour over the cake. Cut into squares.

Dust with icing sugar before serving.