Chocolate surprise biscuits

Name: Chocolate surprise biscuits
Cook time: 1 h
Total time: 1 h
Yield: 36
Ingredients: 12 soft cream toffee sweets (approx. 140 g; e.g. cream moo-moo); 250 g + some flour; 20 g Cocoa; 1 coated Tsp Baking Powder; 125 g Sugar; 7-10 Tbsp Salt; 125 g cold butter; 1 Egg (Gr. M); 3 TABLESPOONS Cocoa or coffee liqueur; 100 g Dark chocolate; 25 g white plate fat (e.g. palmine); 7-10 Tbsp Gold leaf; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 36

12 soft cream toffee sweets (approx. 140 g; e.g. cream moo-moo)
250 g + some flour
20 g Cocoa
1 coated Tsp Baking Powder
125 g Sugar
7-10 Tbsp Salt
125 g cold butter
1 Egg (Gr. M)
3 TABLESPOONS Cocoa or coffee liqueur
100 g Dark chocolate
25 g white plate fat (e.g. palmine)
7-10 Tbsp Gold leaf
baking paper

Directions

1
Line two baking trays with baking paper. Cut toffee candies into 3 pieces each. Mix 250 g flour, cocoa, baking powder, sugar, 1 pinch of salt, butter in pieces, egg and liqueur first with the dough hooks of the hand mixer, then briefly knead until smooth with your hands.
2
Form approx. 36 balls from the dough with lightly floured hands and place them on the baking trays. Press the balls a little flatter (approx. 4 cm Ø) and press a hollow in the middle of each ball using a wooden spoon handle (approx. 1 cm Ø).
3
Bake one after the other in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 11 minutes. Take out and put 1 piece of toffee candy each into the hollows. Bake the biscuits at the same temperature for about 6 minutes.
4
Approx. 1⁄2 Allow to cool down for a minute. If the toffee mass does not stick well to the biscuits, press down carefully. Cool down completely.
5
Break the chocolate into pieces, melt in a hot water bath with white fat. Leave to cool for about 15 minutes. Cover the biscuits with the chocolate icing. Let them dry. Decorate with gold leaf just before the icing takes effect.