Chocolate Caramel Sandwich Cookies
Sandwich cookies with a soft filling, best enjoyed about an hour after baking.
Ingredients
cake flour
150 g
butter (cold, cubed)
90 g
caster sugar
50 g
egg yolk
1
vanilla extract
1 tsp
soft chocolate caramels
15
icing sugar (for dusting)
to taste
unsweetened cocoa powder (for dusting)
to taste
Instructions
1
Preheat the oven
Preheat the oven to 200°C (Th. 7). Grease a large baking sheet.
2
Make the dough
Place the flour and butter in a food processor. Pulse until the mixture resembles breadcrumbs. Add the sugar, egg yolk, and vanilla extract. Pulse until a smooth dough forms. Wrap in plastic wrap and chill for 30 minutes.
3
Shape the cookies
On a lightly floured work surface, roll out the dough thinly and use a 5 cm cutter to stamp out 28 rounds. Place a caramel on one round and top with another. Press the edges together to seal. Transfer to the baking sheet. Repeat until all the rounds are used.
4
Bake
Bake for 10 minutes, until just turning golden. Transfer to a wire rack to cool.
5
Finishing touches
Dust lightly with icing sugar and cocoa powder before serving.
