John Myers
Contents
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Ingredients
for the dough:
- 250 g Butter
- 200 g Sugar
- 1 Msp Scraped out vanilla pod pulp
- 1 Pc. Egg
- 480 g Flour
- 40 g Cocoa powder
- 1 tsp Baking powder
- 1 pinch Salt
for the caramel filling:
- 1 Can Sweetened condensed milk e.g. Milkmaid
- 50 g Butter
- 30 ml Beet syrup
Instructions
- Mix the butter and sugar until frothy. Stir in the vanilla pulp and egg. Mix the flour, cocoa powder, baking powder and salt and add. Mix everything briefly to form a smooth dough. If the dough is too firm, add 1 tablespoon of water.
- Pluck small pieces from the dough and roll them into balls with your hands. Place on a baking sheet lined with baking paper and make a hole in each case with a wooden spoon handle. Bake in the preheated oven at 200 degrees (or convection 180 degrees) for about 9 minutes.
- In the meantime, bring all ingredients to the boil for the filling in a small saucepan and simmer for about 3 minutes while stirring. Remove from the stove and let cool down briefly.
- Take the cookies out of the oven, fill them with the caramel mixture and bake them in the oven at the same temperature for about 3 minutes.
Nutrition
Serving: 100gCalories: 464kcalCarbohydrates: 54.8gProtein: 5.6gFat: 24.7g
