Last week I stumbled upon a www.taste.com.au recipe for Fudgy Chocolate Caramel Biscuits.
As someone who always judges a recipe by its picture, I was immediately sucked in by the chunky looking cookies with their promising mix of dark chocolate, jersey caramels and toasted walnuts.
So, on Monday night, I found myself walking the aisles of Tom’s Confectionary Warehouse while using my hands as blinkers to block out all the other sugary treats on offer.
Armed with the jersey caramels (and a Killer Python for the long (two-minute) drive home, I quickly whipped up a batch of these beauties before dinner.
It turns out that was a bit of a rookie error because with the smell of freshly baked cookies wafting through my apartment, I found it hard to resist taste-testing one.
And, as their picture promised, they are truly decadent, perfectly fudgy if cooked correctly and totally worth the early start I had today to try to run them off!
Fudgy Chocolate Caramel Biscuits
125g butter, softened
1 teaspoon vanilla extract
1 1/4 cups firmly packed brown sugar
1 cup plain flour
1/4 cup self-raising flour
1 teaspoon bicarbonate of soda
1/3 cup cocoa powder
1 cup chopped jersey caramels (pictured right)
3/4 cup walnuts, toasted, chopped
1/2 cup dark chocolate melts, halved
1. Preheat oven to 180°C/160°C fan-forced. Line 3 large baking trays with baking paper.
2. Using an electric mixer, beat butter, vanilla, sugar and egg until smooth. Sift flours, bicarbonate of soda and cocoa powder over butter mixture. Stir until combined. Fold in caramels, walnuts and chocolate.
3. Roll 2 level tablespoons of mixture into balls. Place on prepared trays, 4cm apart. Using the palm of your hand flatten mixture slightly.
4. Bake for 10 to 12 minutes or until just firm to touch. Stand biscuits on trays for 5 minutes. Transfer to a wire rack to cool. Serve.