Caramel and Chocolate Shortbread Cookies

The perfect bikkie for morning and afternoon tea.

Ingredients

• 250 g butter softened
• 10 g butter *extra
• 1/3 cup caster sugar
• 2 1/4 cups plain flour
• 1/4 cup rice flour
• 2/3 cup salted caramel dessert sauce
• 125 g dark chocolate chopped

• Equipment

  • baking paper
  • 2 baking tray
  • 1 microwave
  • 1 electric mixer
  • 1 5cm cutter
  • 1 microwave safe bowl

  • Method

    • STEP 1Using an electric mixer with a paddle attachment, beat butter and sugar until light and fluffy. Add flours and beat until dough comes together.
    • STEP 2Turn onto a lightly floured surface. Knead until smooth. Divide into 2 batches.
    • STEP 3Roll each batch between 2 sheets baking paper until 5mm thick. Chill for 30 minutes.
    • STEP 4Preheat oven to 150C or 130C fan-force. Line 2 large baking tray with baking paper.
    • STEP 5Using a 5cm cutter, cut out rounds. Place on prepared trays. Reroll scraps to make about 40 biscuits. Bake for 30-35 minutes or until light golden. Cool on trays.
    • STEP 6Spread with caramel.
    • STEP 7Place chocolate in a microwave safe bowl. Microwave on high (100%) for 1 minute. Stir and microwave for 30 second bursts, stirring each time, until smooth. Add extra butter and stir to combine.
    • STEP 8Spread chocolate mixture over caramel. Stand for 1 hour to set.
    •