Sunday, February 28, 2010

Chocolate Caramel Nuggets

Taken from the Cookie & Biscuit Bible

2 1/2 cups cake flour
14 tbsp butter, diced
1/2 cup sugar
2 large egg yolks
2 tsp vanilla extract
Riesen chocolate chews or other chocolate covered caramels
Icing powder and cocoa powder for dusting

Put the flour and butter into a food processor and process until the mixture resembles bread crumbs,

Add the sugar, egg yolk and vanilla extract and process to a smooth dough. Wrap in saran wrap and chill for 30 minutes.

Roll the dough out fairly thinly on a lightly floured surface and cut out rounds using a 2 inch cutter.

Place one chocolate square on a cookie round and then lay a second round on top. Pinch the edges of the dough together to seal and enclose the caramel chocolate. Place on a greased baking sheet.

Bake at 375 degrees F for about 10 mins or until lightly browned

Cool on a wire rack and then dust with icing sugar and cocoa powder.

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