Salted Caramel Puddle Biscuits

July 21, 2017

Let’s talk about chocolate, roasted hazelnuts and salted caramel and putting them all together into a biscuit!  Then you have caramel puddle biscuits.  

 

I have shared the recipe to make sea salted caramel in a previous blog on the 23rd December 2016, so you can head back to that to whip some up.  It is always worth having a jar of caramel in the fridge for all sorts of treats and this is one of them.  If you don’t fancy making this yourself, then you can buy caramel in a tin in most large supermarkets - not quite the same, but a good quick fix.  

 

There is a spot of biscuit rolling, which can get sticky - so a perfect one to do with kids over the summer holidays!

 

 

Salted Caramel Puddle Biscuits

 

120g unsalted butter, softened

 65g  golden caster sugar 

130g plain flour

 20g  cocoa powder

   1    large egg separated

 1/2  tsp vanilla extract

100g hazelnuts, roasted and finely chopped

 pinch of salt

100g salted caramel (recipe on previous blog post 23rd December)

 

  • Preheat oven to 180ºC and line a baking sheet with greaseproof paper

  • In a mixer, beat together the the butter, caster sugar, egg yolk, vanilla extract and salt until pale a fluffy.

  • Sift in the cocoa powder and plain flour and briefly mix on a low speed until just combined.  Scrape out the mixture onto a sheet of clingfilm, wrap it up and pop it in the fridge for an hour to chill and harden.

  • Once cooled, divide the dough into 12 even(ish) sized pieces and roll into balls.  Dip the balls into the egg white and then roll into the chopped hazelnuts.  Place the ball onto your prepared baking sheet and then press your thumb into the middle of the ball, making an indentation that doesn't go all the way through to the bottom!  Repeat the steps with the remaining biscuit balls, spacing them at least 2 cm apart on the baking sheet.

  • Bake in the oven for 5 minutes and then using the back of a teaspoon, press down again to keep the indent in place while they bake. 

  • Place them back in oven and bake for a further 10 minutes.

  • Remove from the oven and allow them cool on the baking sheet as they will be too soft to move.  Once they have cooled, spoon in a teaspoon of salted caramel into the dip in the middle and enjoy!

  • Store in an airtight container.

I will be sharing some more child friendly recipes over the next few weeks that you can do with your little ones over the summer holidays so keep your eyes peeled!  Hope you have a great weekend.

 

 

 

 

 

 

 

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