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.