Saturday, 12 October 2013

Caramel centred cookies

As so as I saw these, I knew I just had to bake them. With oozing nutella and caramel, with a touch of sea salt making it liked salted caramel(which is probably the my most favourite food, in the whole wide world). 

The salt is of course optional: Both of my sisters, to my annoyance took the salt off. You could easily change the chocolate spread inside with a nut free spread if you have allergies, or one with a different nut. 

For the caramel I used a square of Cadburys chocolate with caramel, but there are plenty of other caramel centred chocolates or you could try a salted caramel/caramel sauce: Make sure its a thick sauce or you seal the edges really well.

110g butter
350g light brown sugar
55g cocoa powder
2 eggs
1/4 tsp salt
3/4 tsp baking powder
260g all-purpose flour
100g milk or dark chocolate chips
good quality salt, for sprinkling
1/2 per biscuit of nutella 
1 caramel-filled chocolates per biscuit
1.Line a baking tray with greaseproof paper. Preheat your oven to 350 degrees F (180 degrees C)
2.In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs.
3.  add the cocoa, salt and baking powder and stir until well combined.
4.Add the flour and stir until no floury patches are left.
5. stir in the chocolate chips.
6.Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough.
 7.fill the indentation with a small blob of nutella and square of caramel-filled chocolate. Top with a flattened tablespoon of dough, and seal the edges.
8.Sprinkle with salt and bake for 8-10 minutes.

Recipe from 'Topped with cinnamon'.

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