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Chocolate Caramel Drops

Submitted by Gayle 11 June 2009



150g self raising-flour,90g unsalted butter cut into small cubes,50g caster sugar (a.k.a super fine sugar),1 large egg yolk,1 teaspoon vanilla extract,1 large bar of caramel chocolate or 14 soft-centred caramels,Icing powder and cocoa powder for dusting,


Put the flour and butter into a food processor and process until you have fine crumbs.

Add the sugar, egg yolk and vanilla extract and process to a smooth dough. Wrap in cling film and chill for 30 minutes.

Roll the dough out fairly thinly on a lightly floured surface and cut out rounds using a 2 inch cutter.

Place one chocolate square on a cookie round and then lay a second round on top. Pinch the edges of the dough together to seal and enclose the caramel chocolate. If the edges don't stick together, you can wet the edges of one of the circles with a tiny smear of water to seal. Place on a baking sheet and put in the fridge while the oven heats up.

Bake at 400F for about 10-12 minutes until just turning golden.

Cool on a wire rack and then dust with icing sugar and cocoa powder.

My notes: I did encounter a few problems when cooking these, the dough has a tendedncy to crack and it is super important to make sure the cookies are sealed shut or as they bake the chocolate and caramel will ooze out and it will be a complete mess. So, I used the warmth of my hands to make sure the cookies were completely sealed and no cracks remained. Good luck! And happy cookie baking! :o)

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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