Part 1: Chocolate Shortbread Biscuit
Ingredients
Method- 500g Unsalted Butter
- 450g Castor Sugar
- 220g Pasteurised Egg Yolk
- 150g deZaan Rich Terracotta Cocoa Powder
- 620g Plain Flour
- 2g Salt
- Paddle the butter sugar and salt together, add the egg yolks and mix until smooth.
- Finally add the flour, cocoa powder and salt. Roll the dough between sheets of paper to 0.5cm depth and freeze.
- Once frozen, remove from the paper and cut round discs with a medium sized flutter cutter and bake.
- Once baked, cut out the centre out of the tops with a fluted small cutter.
- Bake at 180°C for 12 minutes until golden brown.
- Once cold, spread and fill the two cookies with salted caramel sauce.
- Brush the top biscuit with gold shiny powder before sticking together.
Part 2: Salted Caramel Sauce
Ingredients
Method- 300g Castor Sugar
- 50g Glucose
- 50g Butter
- 300g Double Cream
- 1g Salt
- Make a direct caramel with the sugar, melt it in 3 stages each time until a clear golden brown.
- Then add salt, glucose and butter and stir until emulsified. Then add cream, in two stages and boil until the caramel reaches 168°C.
- Remove from the heat and pass through a fine sieve. Refrigerate to cool.
- Once the caramel is cold, pipe and fill the two cookies and sandwich together.
