Chocolate Caramilk Biscuits
These easy Chocolate Caramilk Biscuits make the perfect sweet treat or dessert! Both regular and Thermomix instructions are included.
Servings: 24 Biscuits
Calories: 120kcal
Equipment
- 2 x baking trays
Ingredients
- 110 grams butter softened
- ¾ cup brown sugar 130 grams
- 1 egg
- 1 teaspoon of vanilla extract
- 1 cup plain flour 150 grams
- ¼ cup cocoa powder 30 grams
- 1 teaspoon bicarbonate of soda
- 125 grams milk chocolate - melted melted
- 180 gram block of Caramilk chocolate roughly chopped
Instructions
- Preheat your oven to 160 degrees and line two trays with baking paper.
- Place the softened butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy.
- In the meantime, break the milk chocolate into pieces and place into a microwave safe bowl. Cook for 30 seconds spurts until just melted. Set aside until needed.
- Add the egg and vanilla and beat for a further one minute.
- Add the flour, cocoa, bicarb soda and melted chocolate and stir through to combine.
- Add the Caramilk chocolate pieces and stir to combine
- Place the bowl with the mixture into the fridge for 30 minutes to chill, this will help to make scooping up the mixture easier.
- Use a dessert spoon to scoop up the mixture and roll into balls. Place them onto your prepared baking trays making sure that you allow room for the cookies to spread.
- Bake for 12-15 minutes or until slight cracks have formed
- Cool on the baking trays for 5 minutes before carefully transferring to a wire rack to cool completely.
Thermomix Instructions
- Preheat your oven to 160 degrees and line two trays with baking paper.
- Place the softened butter and sugar into your Thermomix bowl and mix for 3 minutes, speed 3 to combine.
- In the meantime, break the milk chocolate into pieces and place into a microwave safe bowl. Cook for 30 seconds spurts until just melted. Set aside until needed.
- Add the flour, bicarb soda, cocoa vanilla extract, egg and melted chocolate and mix for 10 seconds, speed 4 to combine.
- Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds, speed 4.
- Add the chopped Caramilk chocolate and use your spatula to stir through.
- Place the bowl with the mixture into the fridge for 30 minutes to chill, this will help to make scooping up the mixture easier.
- Use a dessert spoon to scoop up the mixture and roll into balls. Place them onto your prepared baking trays making sure that you allow room for the cookies to spread,
- Bake for 12-15 minutes or until slight cracks have formed
- Cool on the baking trays for 5 minutes before carefully transferring to a wire rack to cool completely.
Notes
- The time it takes to cream the butter and sugar will vary, it will take longer if your butter is not at room temperature.
- Chilling the biscuit mixture for 30 minutes will help make it easier to scoop up and roll into balls. Please note that it will still be a soft mixture to handle.
- These biscuits will flatten during baking, they are not a thick biscuit.
- To store, place into an airtight container and keep in your pantry for up to 7 days.
Nutrition
Serving: 0g | Calories: 120kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 63mg | Potassium: 74mg | Fiber: 1g | Sugar: 14g | Vitamin A: 20IU | Vitamin C: 0.04mg | Calcium: 30mg | Iron: 1mg