Twix cookies

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
3.3 12
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 40
  • 320 g Butter
  • 100 g Icing sugar
  • 260 g Flour
  • 200 g Milk chocolate
  • 300 g Cream toffees
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Knead 250 g butter in flakes, icing sugar and flour first with the dough hooks of the hand mixer, then with your hands to a shortcrust pastry. Wrap the dough in foil, chill for about 1 hour.

  2. 2

    Roll out the dough in portions on a floured work surface to a thickness of about 1 cm. Cut out a total of about 40 circles (Ø 5 cm). Knead the remaining dough again and again and roll out again.

  3. 3

    Place the cut-out circles on baking sheets lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 7-10 minutes one after the other, remove from oven and let cool on a cake rack.

  4. 4

    Coarsely chop the cream toffees and melt them with the remaining butter in a saucepan over a low heat. Stir the melted caramel with a whisk until smooth and, while still warm, place it on the biscuits as a circular biscuit so that a biscuit edge is still visible. Let the caramel cool down for about 10-15 minutes.

  5. 5

    In the meantime, roughly chop whole milk chocolate and melt it over a water bath. Allow the chocolate to cool and spread as cool as possible, but still fluid, as a clinker on the caramel glaze. Let the chocolate dry.

Nutrition Facts

KCAL
150 kcal
CARBS
15 g
FATS
10 g
PROTEINS
1 g