Caramel Biscuits with Chocolate Filling

Prepare shallow baking trays

For the dough, in a mixer bowl place caramel cream powder and butter, attach the paddle attachment and mix on medium speed for 2 to 3 minutes

Add vanilla, egg, flour, salt, and baking powder, then mix on medium speed until a smooth dough forms

Take about one-third of the dough and place it between two sheets of parchment paper

Using a rolling pin, roll out to about 4 mm thickness

Using cookie cutters of preferred shape, cut the dough into an even number of pieces and place on trays with an inch between them

Repeat with the remaining dough

Position the oven rack in the middle and preheat the oven to 180°C

Bake the biscuits for 8 to 10 minutes until the bottom is golden

Remove from oven and transfer to a wire rack, then let cool completely

For the sugar sauce, in a deep bowl place egg white and lemon juice, then stir with a fork to combine

Add powdered sugar, rose water, and corn oil, then continue stirring until a smooth sauce forms

In a small bowl, place cocoa powder and add some sugar sauce, then stir until a smooth cocoa sauce is formed

Take one biscuit piece, place a little cocoa sauce in the center, top with another biscuit, and press lightly to stick

Using a small spoon, spread sugar sauce over the biscuit to cover completely

Let the sauce dry completely, then decorate with more cocoa sauce