WHOLE WHEAT

CHOCOLATE & CARAMEL COOKIES

1 c ground almonds

1/2 c golden caster sugar

125 gm butter

1 c golden caster sugar

2 eggs

1 yolk

2 c whole wheat flour

2 tsp baking powder

250 gm caramel milk chocolate, chopped

Sea salt

125 gm milk chocolate, chopped

Preheat oven to 175

In a small oven dish toast the almonds till golden brown. Set aside. This will take all of about 8 minutes so just watch them. You may need to turn them a few times to get an even toast.

In a small pan over a low heat melt the sugar until golden toffee like. Add the toasted almonds. Stir until completely combined. Set on a baking paper lined tray to cool and harden. Try and allow to cool in little pieces.

In a large bowl cream butter and sugar. Add eggs and carefully stir through. Add flour and baking powder. Once combined add the caramel chocolate, toasted almond pieces and sea salt. Bring together don’t over mix.

Roll into balls. Press the tops down and distribute the chopped milk chocolate on top of each dough ball.

Bake for 10 minutes. Allow to cool and be careful of any caramel that has dripped out of the cookies. It’s easier to move when they have cooled.

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