Caramel biscuits

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   For the toffee mass, caramelise the sugar in a pot until brown. Add the cream and 3 tbsp. butter to the caramel, boil down for about 20 minutes while stirring. (To test the right consistency, put a teaspoon of syrup in a bowl of ice water. Remove the syrup from the water. You should be able to shape it into a ball with your fingers. If the syrup is still too soft, let the syrup simmer further). Pour the toffee mixture into a large bowl, allow to cool until the mixture is firm

2. 2

   Sieve the icing sugar into a bowl. Add flour, cocoa, salt, vanillin sugar, 2 tablespoons of cold water and 300 g butter in small cubes and knead everything first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes

3. 3

   Halve or quarter the dough. Roll out the dough pieces one after the other between 2 layers of foil on the work surface 3-4 mm thin, cut out 68 round biscuits (approx. 6 cm Ø), kneading the dough remains again and again. Place the biscuits on 3-4 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) one after the other for 8-10 minutes. First let the cookies cool down a little on the baking tray, then let them cool down completely on a cake rack

4. 4

   Melt the chocolate coating and coconut oil over a warm water bath, remove from the heat. Dip half of the biscuits halfway in, strip off the edges, drain on a cake rack and allow to set

5. 5

   Chop peanuts. Fill half of the toffee into a piping bag with a star-shaped spout, squirt on the underside of about half of the biscuits without chocolate. Place 1 dipped biscuit on each and press down slightly. Stir the peanuts into the remaining toffee mixture and fill into a piping bag with a perforated spout. Squirt onto the remaining half of the undipped biscuits. Pour the remaining dipped biscuits on top and press down slightly. Store in a cool place

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
270 kcal

CARBS
26 g

FATS
17 g

PROTEINS
2 g