These chocolate and miso caramel biscuits might just be our new favourite baking recipe. The miso gives a decadent depth of flavour, adding saltiness to the sweet caramel.
Makes 12 biscuits.
Products used:
MasterClass Stainless Steel Brass Finish 24cm Mixing Bowl
MasterClass Black and Brass Finish Electronic Scales
MasterClass Non-Stick 39cm x 27cm Baking Tray
MasterClass Quarry Marble Rolling Pin and Stand
MasterClass Non-Stick 46cm x 26cm Cooling Rack
Ingredients:
For the biscuits:
230g plain flour
20g cocoa
125g salter butter
2 egg yolks
50g caster sugar
2 tsp milk
For the buttercream:
80g salted butter
160g icing sugar
4 tbsp miso caramel
Method:
Pre-heat oven to 180°C.
Start by making the pastry. Rub together the flour, cocoa and butter until the mixture resembles fine breadcrumbs.
In a separate bowl, whisk the egg yolks and caster sugar until pale and fluffy.
Fold the eggs into the flour mixture and then add the milk.
Bring the mixture together until it forms a dough, be careful not to overwork.
Cover the dough and leave to rest in the fridge for one hour.
After one hour, roll the dough out onto a lightly floured surface to about the thickness of a pound coin.
With a 6cm cookie cutter cut out 24 biscuits. You may need to bring the dough back together and roll it out again.
Place the biscuits onto non-stick baking trays and bake for 8-10 minutes.
Remove from the oven and leave too cool on a wire rack.
While the biscuits are cooling, start to make the buttercream. Beat together the butter and icing sugar until pale and fluffy, then add the miso caramel.
When the biscuits are cool, spoon a generous helping of the butter cream onto 12 of the biscuits then sandwich together with the 12 remaining biscuits.
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