Business Private

Cocoa Biscuits with Salted Caramel filling

Total time
30 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
10 Minutes
Rest time
45 Minutes


For approx. 30 biscuits

For the dough
100 g Butter
100 g Flour for biscuits and shortcrust pastry
50 g Sugar
30 g Dark cocoa powder
1 Egg yolk
1 pinch Salt
For the salted caramel filling
50 g Sugar
20 ml Water
30 g Butter
40 ml Cream
5 g Salt & coarse salt for decoration


  1. Quickly knead all ingredients until a smooth, consistent shortcrust dough is obtained. Form into a ball, cover with freezer paper or a beeswax cloth and allow to cool for approx. 30 minutes. 
  2. Roll out the dough with a rolling pin on a lightly floured surface to a thickness of approx. 1.5 cm. Cut out biscuit shapes and cut a hole in the centre of half of them - this will then be used to introduce the salted caramel filling. Arrange the biscuits on baking paper making sure there is plenty space between each one. Preheat the oven (static: 150°C, fan: 130°C). 
  3. Bake the biscuits for approx. 8-10 minutes. Meanwhile, prepare the caramel by bringing the water and sugar to a boil. Stir carefully until all the sugar has completely dissolved. Add the butter, cream and salt. Cook over a medium heat until the caramel turns a light golden colour (it should not get too dark). Allow to cool a little and place in a piping bag or dosage bottle.
  4. Finish the biscuits by placing half with the opening onto the half without. Drizzle caramel over the cookies and decorate with coarse salt.

In collaboration with @annalenashearthbeat