Fudgy Salted Caramel and Chocolate Biscuits
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Biscuits
Description
A fun and easy recipe using avocado oil. The biscuits become wonderfully crisp on the outside while maintaining a soft, fudgy texture in the centre. Delicious!
Ingredients
½ C (125 ml) Westfalia Butter–flavoured avocado oil
1 C (250 ml/200 g) brown sugar
2 large eggs
1 tsp (5 ml) vanilla essence
¾ C (180 ml/100g) self raising flour
½ C (125 ml/50g) cocoa
⅔ C (160 ml/100 g) choc chips
⅔ C (160 ml/200 g) tinned caramel, lightly whisked
Maldon salt, for sprinkling
Instructions
Preheat the oven to 180 °C.
Line 2 baking trays with baking paper.
Combine the avocado oil and brown sugar and whisk with an electric whisk for 1 minute. Whisk in the eggs and vanilla until smooth.
Stir in the flour, cocoa and choc chips with a wooden spoon. Mix until combined. Spoon in the caramel and lightly fold it in with a tablespoon to create a ripple effect.
Spoon out 12 dollops of mixture onto the lined trays. Add a light sprinkling of Maldon salt onto each biscuit. Bake for 20 minutes. Allow the biscuits to cool on the trays for 10 minutes before transferring to a cooling rack. Store in an airtight container.
Notes
An ice-cream scoop works really well to portion out the biscuit mixture. It allows you to spoon out portions of the same size every time.
You can create delicious fudgy ice cream sandwiches by sandwiching a scoop of vanilla bean ice cream between two biscuits.
