Caramel and Chocolate Filled Biscuits
Ingredients
Dough
- 1 packet caramel cream powder
- 1 cup butter at room temperature
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
Sugar sauce
- 1 egg white
- 2 tablespoons lemon juice
- 2 cups powdered sugar
- 1 teaspoon rose water
- 1 teaspoon corn oil
Filling
- 2 tablespoons unsweetened cocoa powder
Preparation
Prepare shallow-edged trays
For the dough, in a mixer bowl, place caramel cream powder and butter, attach the beating beater and run on medium speed for 2 to 3 minutes, then add vanilla, egg, flour, salt, and baking powder and run on medium speed until smooth dough forms
Take about one-third of the dough and place it between two sheets of parchment paper, use a rolling pin to roll it out to about 4 mm thick
Using biscuit cutters in your preferred shape, cut the dough into an even number of pieces, place them on the trays with about an inch of space between each, and repeat with the remaining dough
Position the wire rack in the middle of the oven and preheat to 180°C
Bake the biscuits for 8 to 10 minutes until the bottom is golden brown
Remove the biscuits from the oven and transfer to a wire rack, let them cool completely
For the sugar sauce, in a deep bowl, place egg white and lemon juice, use a fork to mix until combined, then add powdered sugar, rose water, and corn oil and continue stirring until a smooth sauce forms
In a small bowl, place the cocoa powder and add some of the sugar sauce, stir until a smooth chocolate sauce forms
Take one biscuit piece and place a small amount of chocolate sauce in the center, top with another biscuit piece and press lightly to stick them together
Using a small spoon, spread some sugar sauce over the biscuit to cover it completely, let the sauce dry completely, then decorate with more chocolate sauce
