Chocolate biscuits with toffee cream

Ingredients

Directions

1. 1

   For the toffee filling, caramelise the sugar in a pot until golden brown. Add cream and 250 g butter in pieces, cook for 10-15 minutes while stirring. (Test the plate! The cooled down toffee sample should be ready to spray.

2. 2

   If it is too soft, let the toffee mixture boil a little more). Let the toffee mixture cool down in a bowl.

3. 3

   For the dough, sift icing sugar into a bowl. Add 400 g flour, cocoa, vanilla sugar, 1 pinch of salt and 300 g butter in pieces. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough.

4. 4

   Cover and chill for about 30 minutes.

5. 5

   Line two baking trays with baking paper. Preheat the oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: see manufacturer). Roll out the dough on a little flour 3-4 mm thin. Cut out a total of approx. 80 circles (approx. 6 cm Ø).

6. 6

   Knead the dough again and again, roll out and cut out again. Place the biscuits on the trays. Bake in a hot oven for 10-12 minutes one after the other. Take them out, let them cool down for about 5 minutes and pull them off the baking tray together with the paper.

7. 7

   Let it cool down.

8. 8

   Coarsely chop the couverture, melt with coconut oil in a hot water bath. Dip half of the biscuits halfway into it and let them dry.

9. 9

   Stir the toffee mixture. Pour half into a piping bag with star-shaped spout. Spray on the underside of about 20 cookies without chocolate. Place 20 biscuits with chocolate on top and press down gently.

10. 10

    Chop the peanuts and stir into the remaining toffee mixture. Pour into a piping bag with perforated spout. Spray onto the underside of the remaining biscuits without chocolate. Cover with the remaining cookies and press down lightly.

11. 11

    Store toffee biscuits in a cool place.