Servings: 10 portions
Equipment
- 1 Whisk
- 1 Mixing Bowl
- 1 knife
- 1 Rolling Pin
- 1 Kitchen transparent film
- 1 Baking Sheet
- 1 wire rack
- 1 Oven
- 1 Freezer
Ingredients
Cookies
- 120 g butter soft
- 100 g sugar
- 1 pinch salt
- 2 egg yolks
- 50 g Caramel Flakes
- 120 g Felchlin Bionda 36% Caramelized White Couverture Chocolate
- 200 g All-Purpose Flour
Instructions
Cookies
- Stir the butter and sugar until the mixture is light.
- Add salt and egg yolk, continue stirring.
- Mix in Caramel Flakes and coarsely chopped Bionda.
- Sieve the flour and put everything together to form a smooth dough.
- Roll the finished dough into a rod approx. 5 cm in diameter, wrap in transparent film refrigerate for approx. 2 hours
- Cut cookies, spread approx. 0.5 cm wide slices on the baking sheet.
- Bake at 200 ° C (circulating air 180 ° C) for approx. 10 minutes.
- Allow to cool on the wire rack after baking.
Notes
You can also freeze the unbaked cookie dough pieces and put them frozen in the oven during use and bake them ready.