In a pot, put sugar and water and let it boil until it is slightly caramelised.
Turn off heat and pour in whipping cream and continue stirring it.
Add in salt and then followed by Golden Churn Butter.
Stir until all has melted and leave it aside to cool.
Cream Golden Churn Butter, brown sugar and sugar until light, pale and fluffy.
Add in eggs, vanilla essence and caramel sauce until all well combined.
Lastly put in all dry ingredients until it is well incorporated.
Place biscuit dough into the fridge for 1 hour.
Portion out into 25g each and place it on a baking tray.
Bake it at 180�c for 20 mins.
With the remaining caramel sauce, drizzle some on the biscuit.
