Chocolate Caramel Creams

Buscuit

• 250g Self-raising flour
• 40g Cocoa powder
• 225g Softened Unsalted butter
• 125g Caster Sugar
• Third of a tsp Vanilla extract

Buttercream Filling

• 3 tbsp Water
• 2 tbsp Whole Milk
• 75g Softened Unsalted butter
• 50g Caster Sugar
• 100g Icing Sugar

Buiscuit

1. Preheat oven to 180c fan, gas 4. Line two baking trays with baking paper.

2. Sift the flour and cocoa together in a bowl.

3. In a separate bowl beat the butter, vanilla and 125g of sugar together.

4. Add the flour/cocoa mix into the butter mix until it is too stiff to use a spoon to fold in. Pull the mixture together with your hands, making sure to handle it as little as possible so as not to make it greasy.

5. Split the mixture into 32 small balls and place out evenly on the baking trays, making sure to leave enough of a gap between each.

6. Use a fork to to press onto the them to flatten. You may find it better to dip the prongs of the fork into cold water before you do this.

7. Bake in oven for 15-17 minutes, then cool on a baking rack.

Buttercream Filling

1. Put sugar and water in a pan and heat

2. Allow the sugar to dissolve slowly, then simmer without stirring until it becomes a caramel colour, then immediately remove from the heat.

3. Stir in 25g of the butter and the milk and return to a gentle heat.

4. Keep stirring the contents until they are evenly mixed together then remove from heat and allow to cool.

5. Take the remaining soft butter and beat in the icing sugar in a separate bowl.

6. Now mix in the cold caramel mixture and beat until light and creamy.

7. Take a cooled biscuit and smear some of the filling on one side then sandwich together with another biscuit. Repeat until all are filled.