John Myers
Ingredients for 1 servings:
- 75 g butter
- 100 g dark chocolate
- 125 g flour
- 2 tsp, leveled baking powder
- 225 g brown sugar
- 1 packet of Bourbon vanilla sugar
- 50 g cocoa
- Salt
- 3 eggs
- 350 g caramel candy(s), soft, e.g. cream Muh Muhs
- 500 g whipped cream
- 2 packs of cream stiffener
- 50 g dark chocolate coating
- 30 g hazelnuts
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 25 minutes
for several baking trays, makes about 22 cookies
Melt the butter and let it cool slightly. Finely chop the chocolate. Mix together the flour, baking powder, sugar, vanilla sugar, cocoa powder, and a pinch of salt. Beat the eggs until creamy. Slowly add the butter while stirring. First stir in the flour mixture, then the chopped chocolate. Using a teaspoon, place about 44 heaps of cookies, each about 4 cm in diameter, leaving enough space between them on baking sheets lined with baking paper. Bake one after the other in a preheated oven at 200°C (top/bottom heat), or 175°C (fan oven) for about 10 minutes. Let the soft cookies cool completely, then carefully place them on a wire rack and let cool completely. For the filling, chop 300g of candies. Heat the cream and dissolve the candies in it. Simmer for about 10 minutes while stirring. Let it cool completely, then refrigerate for about 2 hours. Whip the toffee cream in two batches until creamy, adding one sachet of cream stiffener to each batch. Finely chop the remaining 50g of candies and fold in. Place the toffee cream in a piping bag fitted with a large nozzle and pipe in a spiral pattern onto the smooth undersides of 22 biscuits. Place the remaining biscuits on top as lids and chill for at least 30 minutes. Finally, roughly chop the chocolate coating, melt it in a pan of hot water, and let it cool slightly. Roughly chop the nuts. Drizzle some chocolate coating over each biscuit and sprinkle with nuts. Chill until ready to serve.
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