Method

Praline

Cut a sheet of baking paper and set aside.

Melt the castor sugar in a saucepan over a medium heat, stir continuously and allow to caramelise.

Add in the sprinkle nuts, mix together and then pour the mixture out onto the prepared sheet of baking paper.

Sprinkle the pink salt over the praline and allow it to set. Once set, roughly pulse in a food processor and then set aside.

Cookies

Preheat the oven to 180 °C and line two baking trays with baking paper.

Cream the butter, castor sugar and brown sugar together in the bowl of a cake mixer until light and fluffy.

Add the vanilla and egg and combine well, scraping down the sides of the bowl.

Sift in the dry ingredients and mix until just combined. Using a spatula fold in the praline pieces.

Place walnut size dollops of cookie dough onto the lined baking trays, leaving space in between for the dough to spread.

Bake for 10 – 12 minutes until golden brown. Remove from the oven and allow the cookies to cool.

Decor

Chop the chocolate into smaller pieces, or shards (this will allow for even melting). Place the chocolate pieces into a glass bowl.

Using the defrost setting on a microwave, melt the chocolate – this will melt the chocolate more slowly and will prevent burning.