Caramel biscuits | Rainbow Cooking

Ingredients

• 230 grams butter (please do not substitute butter with margarine)
• 175 grams yellow sugar, or raw sugar
• 200 grams white granulated sugar
• ½ cup (170 gram) golden syrup
• A pinch of salt
• 1½ teaspoon (7.5 ml) baking soda
• 1 teaspoon (5 ml) vanilla or caramel essence
• 4 cups (4 x 250 ml, or 500 gram) flour
• ¾ cup soft brown sugar
• 70 grams butter
• 4 tablespoons (60 ml) milk
• ½ teaspoon (2.5 ml) vanilla or caramel essence