Double chocolate biscuits and salted caramel

These biscuits are divine. They’re like little bites of cake; they’re just the right amount of chocolateyness and they have these perfect seams of chocolate running through them… topped with the salted caramel, these may just be the answer to every first world problem you can think of.

Internet stopped working? Have a biscuit.

Significant other not texting back? Have a biscuit.

Wasted your study time perusing Pinterest? Pin this recipe, then have a biscuit.

You can, of course, have these biscuits as choc-chip, and revel in the glory that is double chocolate biscuits, but why stop there when you can drizzle it with caramel and sprinkle with a little sea salt? Everything is enhanced by a salted caramel drizzle.

Choc chip biscuits

Makes 16

• 1 cup brown sugar
• 110g butter
• ½ cup cocoa
• 1 egg
• 1 tsp bicarb
• 2 cups plain flour
• ¼ cup milk
• ½ cup chocolate buttons

Salted caramel:

• 1/3 cup sugar
• 3 tbsp water
• 2 tbsp butter
• 3 tbsp thickened cream
• 1 tsp vanilla
• ¼ tsp salt

Preheat your oven to 180°C  and line two baking trays with baking paper.

Cream your sugar and butter together, then add the cocoa and egg, mixing well to combine. Add the flour and chocolate buttons into the equation and give it a good mix – it should be quite dry and stiff to mix, so pour the milk in as well.

Once this is all combined, you should have a dough that is soft and malleable. Scoop tablespoons of mixture out of the bowl and roll them into rough balls, placing them on the lined baking trays as you go. These biscuits will spread, flatten and smooth out, so you don’t need to be too precise with your rolling. Leave them at least 1cm either side to spread though.

Once you’ve rolled all the mixture, pop the trays into the oven for 12-15 minutes.

While the biscuits cook, put your water and sugar into a wok and set over a medium heat. Stir the water around the pan to ensure that the sugar dissolves into the water. Once the water is dissolved, put the wooden spoon down and swirl the syrup around the wok by lifting it from the flame and tilting the pan from side to side – do this until the mixture has turned golden.

Keep an eye on the mixture and keep swirling, you don’t want your mixture burning! When the mixture is golden, toss in the butter (being careful not to get splattered) and swirl it in, then add the cream and vanilla, swirling some more. Set back over the flame so that the mixture boils lightly for 30 seconds, then remove from the heat.

If you’re not a confident caramel cook, that’s okay – this is a really good tutorial for how to make caramel. She has gifs. GIFS! I was pretty impressed when I found this tutorial. My recipe differs slightly to hers, but only very slightly.

Pop your caramel in bowl and into the freezer so that it cools and thickens up.

Allow the biscuits to cool for a few minutes before drizzling with the thick, sticky caramel drizzle.

Serve warm, while the chocolate is still melted, and wash down with a nice glass of milk.