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Peanut caramel squares

(about 12 squares)

  • 125 g (135 ml) butter
  • 100 g (125 ml) sugar
  • 1 egg yolk
  • 140 g (250 ml) cake flour
  • 35 g (62 ml) self-raising flour
  • 30 ml custard powder
  • 1 ml salt


  • 100 g (125 ml) brown sugar
  • 15 ml golden syrup
  • 90 g (100 ml) butter
  • 125 g unsalted peanuts, roughly chopped

Preheat your oven to 180 °C. Cream the butter and sugar until light and fluffy. Add the egg yolk and beat well. Sift the cake flour, self-raising flour, custard powder and salt together. Add to the butter mixture and mix well to form a firm dough. Press the dough into a buttered baking tray of 30 x 20 cm. Bake for 15 minutes and take out. Make the topping: put the brown sugar, syrup and butter in a pot and melt together over low heat. Stir until the butter and sugar have melted. Simmer for 5 minutes. Add the roughly chopped peanuts. Spread the topping over the baked cookies and bake again for 5 minutes. Remove and allow to cool in the pan. Cut into squares.