Recipes
Vegan Chocolate Salted Caramel Biscuits
5min read
These vegan salted caramel filled biscuits are chocolatey, gooey, sweet and salty all at the same time. Pro tip: double up the caramel and pour it over ice cream all week.
These biscuits came to life thanks to a salted caramel chocolate tart I ate a couple months back. It had a chocolate base, a salted caramel filling and a chocolate ganache topping. Given my hobby to turn every existing dessert into cookies (see apple pie cookies and brownie cookies), the tart turned biscuit was a naturally progression. The result was a very delicious, very buttery and very addicting biscuit that's perfect both for sharing as well as hoarding for oneself. The crumbly, soft chocolate biscuit is the perfect vessel for very salty caramel, but you're welcome to decrease the amount of salt suggested in the recipe if you're not as obsessed with salt in desserts as I am.
Prep Time
30 mins (+resting)
Cook Time
25 minutes
Makes
12
Ingredients
Biscuits:
210g plain flour
30g cocoa powder
50g caster sugar
¼ tsp salt
170g plant based butter block*, cold
Salted Caramel Filling:
150g caster sugar
⅛ tsp cream of tartar
35g plant based butter, cubed
65g plant based cream
½ tsp salt
*Naturli Vegan Butter Block works best
Method
STEP 1
Start by making the biscuits. Add flour, cocoa powder, caster sugar and salt to a large bowl and whisk to combine. Cube the butter and add it to the dry ingredients.
STEP 2
Use a pastry cutter or your hands to incorporate the butter into the flour mixture until a dough comes together. Add 1 tbsp of iced water, mix to incorporate and form the dough into a disc (add one more tbsp of water if the dough feels dry). Wrap the dough in cling film or parchment paper and place in the fridge for 1 hour to rest.
STEP 3
In the meantime, make the caramel filling. Add caster sugar to a saucepan, along with cream of tartar and 40ml of water. Heat over medium heat, stirring occasionally until the sugar has completely dissolved.
STEP 4
Once dissolved, stop stirring and bring to a simmer. Simmer over medium heat for 7-9 minutes, until the mixture is an amber/dark golden brown colour. It will be transparent for 5-6 minutes, and quickly darken so make sure to keep an eye on it.
STEP 5
Remove from heat and, using a heat proof spatula or spoon, stir in the butter a couple cubes at a time. Last, stir in the cream and salt.
STEP 6
Once the butter and cream have been incorporated and the mixture is smooth, transfer it into a heatproof bowl and let cool for 20-30 minutes (the caramel hardens as it cools, so if making a day or a few hours ahead of time, place it in the microwave for 30-50 seconds before filling the biscuits).
STEP 7
Once the dough has rested in the fridge, preheat the oven to 175˚C and line a large tray with parchment paper.
STEP 8
Remove the dough from the fridge and place it on a sheet of lightly floured parchment paper. Roll the dough out until it’s about 1/2 cm thick.
STEP 9
Use a cookie cutter to cut out the cookies and place them on the parchment lined tray. Cut out a top on half of bases, using a smaller cookie cutter than the original.
STEP 10
Collect the scraps of dough, and repeat the process. Transfer to the baking tray.
STEP 11
Bake the cookies for 11-12 minutes. Remove from the oven and let cool for 30 minutes.
STEP 12
Once all the cookies are baked and cooled, they’re ready to be filled. Flip the bases (the ones without a cutout) around and spoon 1 heaped tsp of caramel onto them.
STEP 13
Place the tops onto the filled bases and sprinkle with sea salt. Store in an airtight container for up to 3-4 days.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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