150g self-raising flour
90g unsalted butter, chilled and diced
50g caster sugar
1 egg yolk
5ml / 1 tsp vanilla essence
14 soft centred chocolate caramels
icing sugar & cocoa powder, for dusting
Put the flour and diced butter in a food processor and process until the mixture resembles fairly fine breadcrumbs.
Add the sugar, egg yolk and vanilla essence to the food processor and process to a smooth dough. Wrap the dough in clear film and chill for 30 minutes.
Preheat the oven to 200C/400F/Gas 6. Grease a large baking sheet.
Roll out the dough thinly on a lightly floured surface and cut out 28 rounds using a 5cm cutter.
Place one chocolate caramel on a cookie round, then lay a second round on top. Pinch the edges of the dough together so that the chocolate caramel is completely enclosed, then place on the baking sheet. Make the remaining cookies in the same way. Bake for about 10 minutes until pale golden.
Transfer to a wire rack and leave to cool. Serve lightly dusted with icing sugar and cocoa powder.
So, there's biscuit, chocolate AND caramel. How can that not ever be perfect?!
I used a caramel bar to make the centre of my biscuits as I'd struggled to find anything else and it worked very nicely.