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Chocolate Caramel Rounds

YUMMM!

1 1/2 cups plain flour (all purpose flour)
1  tablespoon cocoa powder
180 gram unsalted butter, chopped

1/2 cup soft brown sugar

1 egg yolk

2 tablespoons grated milk chocolate

200 grams (1 cup0 choc bits

30 choc bits, extra

Caramel Filling
200 grams jersey caramels, chopped

1 tablespoon unsalted butter

1 tablespoon cream

Preheat oven to 180 degrees celsius (356 F)
Line two 32x28cm biscuit trays with baking paper)
 

1. Sift flour and coca into large mixing bowl; add butter and sugar. Using your fingertips, rub butter into the flour for 2 minutes or until mixture is fine and crumbly. Add egg yolk and grated chocolate and press together to form a soft dough. Turn dough onto a lightly floured surface and knead for 1 minute.

2. Roll pastry to 6mm thickness. Cut into 5cm rounds, using a glass or biscuit cutter; place on prepared tray. Bake 15 minutes. Transfer biscuits to wire rack to cool.

3. To make caramel filling: combine caramels, butter and cream in a small pan. Stir over low heat for 3 minutes or until caramels have melted; remove from heat and beat until smooth. Cool.

4. To melt choc bits for top of the biscuits, place in a small heatproof bowl. Stand bowl over a pan of simmering water and stir until chocolate is melted and smooth. To assemble biscuits, spread a little melted chocolate over each. Place half a teaspoon of caramel filling in the centre of each biscuit. Push one of the extra choc bits into the centre of each biscuit.

Translation:

biscuits = cookies
baking paper = wax paper

Luke and Grandma n_n
 

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