Chocolate caramel biscuits SERVES
PREP TIME
10 20min INGREDIENTS 125g unsalted butter 65g caster sugar 5ml Madagascan vanilla extract 100g tinned caramel 50g dark chocolate (melted) 175g plain flour 25g dark cocoa powder 1 tbsp cornflour
METHOD Line two trays with baking paper. In a large bowl, add the butter, sugar, tinned caramel, melted dark chocolate, and vanilla extract. Combine and mix together until your mixture is nice and smooth. In another bowl, add the flour, cornflour, and cocoa powder. Whisk everything together, then pour the butter mixture into your large bowl to form a biscuit dough. Bring the dough together in a ball and roll into a sausage shape. Grab your kitchen scales and divide your dough into 10 pieces, roughly 40g each. Roll each piece of dough into a ball until it’s all smoothed out. Add the caster sugar in a bowl. Roll each ball of dough in it until lightly coated. Place the biscuit dough in the fridge for 30 minutes. Preheat the oven to 170°C fan-forced. Place your biscuits in the oven and set a timer for 15 minutes. After 15 minutes, and once biscuits are cool, dollop a spoonful of tinned caramel ontop of each biscuit. Enjoy!
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