Name: Caramel Shortbread with Chocolate Coating
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12 Portionen
Ingredients: 325 g Caramel candies (soft caramels); 125 ml Cooking cream 15% fat; 1 TL Coffee powder; 200 g Flour; 75 g Sugar; 1 Stück Egg; 125 g Margarine; 50 g Margarine; 1 Päckchen Vanilla sugar; 100 g Dark chocolate

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Cook Time

1 h 10 min

Description

This Thermomix® recipe for caramel shortbread with chocolate coating combines flour, sugar, caramel candies, and chocolate into an irresistible cookie. Preparation takes about 70 minutes and yields 12 servings. Ideal as finger food or dessert, especially suitable for festive occasions, Christmas, and the winter season. The recipe is perfect for those who enjoy baking and love sweet treats.

Ingredients (10 ingredients)

Preparation (7 steps)

Melt caramel candies

Thermomix® Setting

7 min/122°F/Speed 2 50

Put 325 g of caramel candies and 125 ml of cooking cream into the mixing bowl and melt for 7 min./50°C/speed 2 while stirring. Add 1 tsp of coffee powder and stir in for 10 sec./speed 3. Transfer the caramel cream to a bowl and let it cool until it becomes thick.

420

Stir in coffee

Thermomix® Setting

10 sec/Speed 3

Add 1 tsp of coffee powder to the melted caramel mixture and stir in for 10 sec./speed 3. Transfer the caramel cream to a bowl and let it cool until it becomes thick.

Prepare the dough

Thermomix® Setting

2 min/Kneading speed

Put 200 g flour, 75 g sugar, 1 egg, 125 g margarine and 1 packet of vanilla sugar into the mixing bowl and process into a smooth dough for 2 min./kneading stage.

120

Bake shortbread

Preheat the oven to 200 °C (convection oven: 180 °C). Spread the dough on a baking sheet lined with baking paper or in a springform pan lined with baking paper and prick several times with a fork. Bake the shortbread in the preheated oven for approx. 25 minutes. Then let it cool down a little.

Spread caramel cream

Spread the cooled caramel cream on the shortbread.

Melt chocolate coating

Thermomix® Setting

3 min/122°F/Speed 2 50

Put 100 g of dark chocolate and 50 g of margarine into the mixing bowl and melt for 3 min./50°C/speed 2. If necessary, help with the spatula.

180

Spread chocolate coating

Spread the melted chocolate coating on the caramel layer and spread carefully. Portion the shortbread with caramel chocolate topping while the chocolate is not yet completely hardened.