Fudgy Salted Caramel and Chocolate Biscuits
A fun and easy recipe using avocado oil. The biscuits become wonderfully crisp on the outside while maintaining a soft fudgy texture in the center. Delicious!
- Yields: 12 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
½ C (125 ml) Westfalia Butter–flavoured avocado oil
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
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.
TIP: 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.
TIP: You can create delicious fudgy ice cream sandwiches by sandwiching a scoop of vanilla bean ice cream between two biscuits.