What you'll need:
for the biscuit
- 100g unsalted butter, softened
- 125g caster sugar
- 1 egg
- 175g plain flour
- 1 teaspoon baking powder
for the caramel
- 1⁄2 of one 379g of condensed milk
- 3 tablespoon light brown sugar
- 50g unsalted butter
- 1 teaspoon golden syrup
for the topping
- 125g dark chocolate
For the cookies, cream the butter and sugar together until pale and fluffy. Add the egg, mix well, add flour and baking powder. Combine. Shape the dough into a log about a thumb in diameter, wrap in cling and leave in a fridge for 1 hour.
When the dough is firm, preheat the oven to 165°C/gas mark 3. Slice about 15 biscuits. Place on a prepared baking tray. Bake for about 15mins. They might be a bit ready beforehand pop them out once they're a pale golden colour. They'll be soft. Leave them on the tray for about 10min and move them over to a rack ro cool.
While the biscuits are cooling make the caramel, place all ingredients in a small pot over a low heat. Stir regularly, allow the mix to thicken. The moment you see the caramel setting on the side of the pan it's ready. Transfer to a shallow pan and cover in cling, let it cool for 30min. Once it's cool, divided it into 15 balls and place it on top of each biscuit. Flatten.
Melt the chocolate over a pan of simmering water. Once it's melted make a mess....or use a slotted spoon. Dip the biscuit into the chocolate and leave to sit on a rack in the fridge to set.
Imagine lovely chocolate dipped biscuits.....maybe i'll just make more...and take a photo and eat more....