MAKES 16 SANDWICHES (32 BISCUITS)
The creamy caramel centre between these chocolate-y biscuits will win over any sugarholic.
150 g unsalted butter, chopped and softened
2/3 cup dextrose
2 teaspoons vanilla essence, or to taste
1 1/4 cups plain flour, sifted
2 tablespoons cocoa powder, sifted
2 tablespoons cornflour, sifted
1 cup dextrose
85 g unsalted butter, chopped
1/2 cup thickened cream
1 tablespoon cornflour
1 tablespoon water
- Beat the butter, dextrose and vanilla with an electric mixer for 8–10 minutes or until light and creamy. Add the flour, cocoa and cornflour and beat until a dough forms. Form the dough into a disc, then wrap in plastic film and refrigerate for 30 minutes.
- Preheat the oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper.
- Roll out the dough between 2 sheets of baking paper until 5 mm thick. Use a 5 cm cookie cutter to cut out rounds from the dough, placing them on the prepared trays as you go.
- Bake the biscuits for 10–12 minutes or until just dry and cooked. Cool on the trays for 5 minutes, then transfer to wire racks to cool completely.
- To make the caramel filling, whisk the dextrose in a saucepan over high heat until melted. Bring to the boil and cook for 2–3 minutes or until golden. Carefully whisk in the butter, then remove from the heat and whisk in the cream. Put the cornflour and water into a small jug and whisk until smooth, then add to the pan. Return the pan to low heat, then stir the mixture continuously for 3–4 minutes or until thickened. Leave to cool completely.
- Spread the caramel filling over half of the cooled biscuits and sandwich with the remaining biscuits. Store in an airtight container for up to 2 days.