Thursday, 3 December 2020

Chocolate Caramel Sandwich Biscuits

Chocolate biscuits sandwiched together with a creamy caramel filling 

It's been a while since I made biscuits, and Christmas always feels like the best time to make lots! I went for star shaped this time purely for the festivities but you can use whatever cookie cutter you have or fancy, simple circles would make more probably, which means more to gobble up! These chocolate biscuits are soft with a slight crunch and the caramel is so creamy just how I like it. I suggest you make the caramel ahead of the cookies, you want it to set as much as possible so that it's thick. 

Check out my other biscuit recipes for more inspiration!


Recipe

Prep:1 hour 15 minutes
Cook: 12 minutes
Serves: 18 stars

Ingredients

225g Butter softened
200g Caster sugar
55g Dark brown sugar
65g Applesauce
280g Plain flour
85g Cocoa powder
1 tsp Caramel extract or vanilla
1 tsp salt
Caramel sauce - I used this recipe


Method

✿In a large bowl, beat the butter and sugars together with an electric mixer until fluffy. Add the applesauce and mix until combined - it might separate a little but that's okay.
Combine the flour, cocoa powder and salt and add to the wet ingredients a little at a time until incorporated.
Divide the dough into 2 equal parts; flatten each portion into a disk and wrap in cling film and refrigerate for about an hour and 30 minutes until firm. 
Preheat oven to 350°. Line two baking trays with baking paper. 
Place 1 portion of dough on a lightly floured surface, and roll to about 1/4-inch thick. Make sure your rolling pin is coated with flour as it can get stuck. It might take a few goes to roll out smoothly, this is quite a fragile dough!
Cut out shapes with a cookie cutter (a star or your choice of shape) and use a smaller star to cut out the middle of 9 of the biscuits - these will go on top.
Carefully lift the stars up with a thin spatula and transfer to the baking tray. Leave about 1.5 inches between the biscuits. 
Bake at 350° for 12 minutes until firm. Keep an eye on them, since the dough is dark, it’s hard to tell when they are done, don’t let them burn! Let them cool for a few minutes on the tray, then transfer to wire racks.
Once cool, spread 1 tsp of caramel onto a whole star biscuit (the ones without holes) and then place a holed-biscuit on top so the caramel can be seen. 
Store the biscuits in an airtight container for up to a week. Enjoy!

Christina
xx

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