1 minute read
RECIPE
Chocolate caramel biscuits
SERVES 10
PREP TIME 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!
Friday 10 December Saturday 11 December Sunday 12 December Monday 13 December Tuesday 14 December Wednesday 15 December Thursday 16 December Friday 17 December Saturday 18 December Sunday 19 December Monday 20 December Tuesday 21 December Wednesday 22 December
Christmas Trading Hours
9am-6pm 9am-5pm 9am-5pm 8am-6pm 8am-6pm 8am-6pm 8am-10pm 8am-6pm 9am-6pm 9am-6pm 8am-9pm 8am-9pm 8am-9pm Thursday 23 December Friday 24 December Saturday 25 December Sunday 26 December Monday 27 December Tuesday 28 December Wednesday 29 December Thursday 30 December Friday 31 December Saturday 1 January Sunday 2 January Monday 3 January
