Cocoa Biscuits with Salted Caramel filling
Source: https://www.meranermuehle.it/rcp_recipe/cocoa-biscuits-with-salted-caramel-filling
Total time
30 Minutes
Baking/cooking time
10 Minutes
Rest time
45 Minutes
Difficulty
easy
Ingredients
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 |
Preparation
- 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.
- 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).
- 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.
- 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
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