I made these for the first time last winter and could not believe how well they turned out. The caramel goes golden and chewy inside and the chocolate sets in a smooth dome on top. Dad said they were better than anything from a shop, which is the best review I have ever had.
How I make it
- Rub the butter into the flour and icing sugar until it resembles fine breadcrumbs.
- Mix in the egg yolk and bring together into a dough. Chill for 30 minutes.
- Roll out and cut into rounds. Bake at 170C for 12 to 14 minutes until pale gold.
- Once cool, spread caramel on half the biscuits and sandwich together.
- Dip each in melted chocolate and set on baking paper. Scatter sea salt on top.