Friday, 25 January 2013

Caramello Chocolate Biscuits

It's Australia Day today. The one day in Australia where it's culturally acceptable to start drinking by 9am in the morning. And while most people are sucking down VB (thinking that it's the most Australian thing to do), I am in the kitchen with a different idea. 

To me the humble Caramello Koala is the epitome of being Australian, gooey caramel inside the famous Koala shaped Cadbury chocolate. Unfortunately, I didn't think sticking an entire Caramello Koala inside a biscuit was very practical (although it could be a pretty magnificent biscuit). 

Instead a smaller version can be made using a block of Cadbury Caramello chocolate. And combined with a fudgey chocolate biscuit, you can't possibly go wrong! 

1 egg
2/3 cup firmly packed Brown Sugar
1/4 cup Vegetable Oil
1/2 cup Plain Flour
1/3 cup SR Flour
1/4 tsp Bicarb Soda
100g dark Chocolate, melted
200g Caramello Chocolate

To make the cookies...
Pre heat oven to 170 degrees celsius. 

Firstly melt the chocolate. I did it the microwave in 30 second intervals. After to each interval mix the chocolate. Repeat until the chocolate is completely melted (if using chocolate chips it should take about 90 seconds). 

In an electric mixer, beat together the egg, sugar and oil until it turns light brown in colour. Add the flours, bicarb soda and chocolate and mix until a soft dough forms. 

Roll a heaped teaspoon full of mixture into a ball and press your thumb into it to form a bit of a well. Place 1 piece of caramello chocolate into the well and wrap the mixture about it. Roll around in your hands to form a ball. 

Place the balls onto a tray lined with baking paper (make sure you allow room for some spreading) and bake for 7-10 minutes. Let the cookies cool slightly before removing from the tray...if you can wait that long

Please note that the less time you bake them the more fudgy the cookies will be (and my personal preference). 

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