Caramel Biscuits

These little biscuits have that irresistible crunch you get when butter, sugar, and corn flakes collide in a hot oven.

Sweetened condensed milk adds a toffee-like chew to the center while coconut brings a toasty, tropical edge.

Drop them by the teaspoon onto a cold tray and they bake up golden in just 15 minutes.

Three dozen from one batch, barely any dishes. The kind of recipe you memorize after making it twice.

Kitchen Tips

• Use a cold baking tray. The butter in the dough stays firmer on contact, which helps the biscuits hold their shape instead of spreading flat.
• Don’t crush the corn flakes too fine. Leaving them in small flakes gives the biscuits their signature crunch and texture.
• Pull them from the oven when they’re just golden around the edges. They’ll firm up as they cool, and overdone caramel biscuits go from crispy to hard fast.