These salted caramel Firework biscuits are perfect as a bonfire night treat. Filling can be adapted to flavours of your choice including chocolate or jam.

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Biscuit Recipe
100g butter
150g plain flour (06843008)
50g caster sugar (06843003)
1 tsp vanilla essence (5572)
Stainless Steel Star Cutters-Set of 6 (10486)


Rub butter into flour until it resembles fine breadcrumbs. Bring together until mixture forms a smooth, soft ball. Wrap in cling film and refrigerate for an hour or so.

Preheat oven to 140ºC. Roll out dough to approx ½ cm thick. Using 80mm cutter, cut out star shapes to a thickness of approx. 3mm, and place on a baking tray. Bake for 20-25 minutes until golden in colour.

Leave to cool on tray for several minutes before removing to cool completely on a cooling rack.

To Make The Caramel Sauce
120g butter
120g soft light brown sugar
100ml double cream
½ tsp rock salt


Melt butter and sugar over a low heat.  When golden in colour and frothing, remove from heat to cool slightly.  Add double cream gradually and stir in salt.  Leave to cool completely and place in fridge to thicken.

To Decorate
Culpitt Cake Decorating Sugarpaste Icing-Brilliant White-250g (74229)
Colour Splash Food Colouring Gel-Navy Blue-25g (0675065)
Renshaw Ready to Use Royal Icing-White-400g (0605860)
Colour Splash Food Colouring Gels-a selection of colours
Silicone Finished Paper Piping Bags-5”-Pack of 10 (83151)
PME Writer Piping Nozzle-1 (ST1)
PME Writer Piping Nozzle-1.5 (ST1.5)
Colour Splash Edible Paint-Metallic Gold (75187)
Colour Splash Edible Paint-Metallic Silver (75189)
House of Cake Edible Glitter Spray-Gold (75023)
House of Cake Edible Glitter Spray-Silver (75024)
PME Star Plunger Cutter-Set of 3 (84514)
Sable Paintbrush-1 (0683254)
Rainbow Dust Edible Gold Stars (54912)
Rainbow Dust Edible Dark Silver Stars (54915)
Step 1

Cut sugarpaste in half and colour one half with navy blue food colouring gel. Leave the other half white.

Roll each of the pastes to a thickness of ½ cm maximum. Cut out star shapes and place on one half of the cookies, using jam/edible glue/piping gel to fix. Allow to dry.

Step 2

Cut out sugarpaste stars using the smallest star cutter from the plunger set (Colours of your choice)

Step 3

Place royal icing into 3 or 4 bowls with just a small amount in each. Colour each one with colour of your choice. Place into piping bags fitted with a number 1 or 1.5 nozzle.

Proceed to pipe a decoration of choice on each of the iced cookies. Add glitter sprays, stars and sugar stars as wished.  Allow to dry.

Step 4

Using the salted caramel sauce, sandwich the decorated cookies together with the remaining cookies and serve.

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