Caramel Chocolate Shortbread

Name: Caramel Chocolate Shortbread
Cook time: 1 h
Total time: 3 h
Yield: 55
Ingredients: 150 g cold butter; 100 g Sugar; 7-10 Tbsp Salt; 1 Egg yolk (Gr. M); 250 g + something Flour; 200 g Caramel spread (e.g. "moo-moos"); 150 g Milk couverture; 7-10 Tbsp Sea salt flakes; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

"Dear good Santa Claus, I wish I was as irresistible as a candy bar," said the cookie

COOK TIME
60 mins

TOTAL TIME
180 mins

Ingredients

Servings: 55

150 g cold butter
100 g Sugar
7-10 Tbsp Salt
1 Egg yolk (Gr. M)
250 g + something Flour
200 g Caramel spread (e.g. "moo-moos")
150 g Milk couverture
7-10 Tbsp Sea salt flakes
7-10 Tbsp Cling film
baking paper

Directions

1
Knead the butter in pieces, sugar, 1 pinch of salt and egg yolk with the dough hooks of the mixer. Knead 250 g flour with your hands. Wrap the dough in foil, chill for about 1 hour.
2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line two baking trays with baking paper. Roll out the dough on a lightly floured work surface to a thickness of approx. 7 mm. Cut into rectangles (approx. 2 x 5 cm). Place on the trays and bake in the hot oven for approx. 12 minutes one after the other. Take out and let cool down.
3
Spread each biscuit with 1 level teaspoon of caramel spread. Coarsely chop the chocolate coating and melt in a hot water bath. Allow the chocolate coating to cool slightly and spread approx. 1 tsp. on each caramel. Sprinkle with a little sea salt. Leave to dry.