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Colin's gooey chocolate biscuits
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Prep Time:
110 minutes
Cook Time:
115 minutes
Total Time:
225 minutes
Gooey dulce de leche center and rich gianduja chocolate make these biscuits irresistibly decadent.
Ingredients:
  • 2 x 395g cans condensed milk
  • 140g butter, at room temperature, chopped
  • 100g (1/2 cup) caster sugar
  • 3 egg yolks, at room temperature
  • 255g self-raising flour, sifted
  • 30g (1/4 cup) cocoa powder
  • 60g gianduja chocolate or good-quality hazelnut chocolate, chopped (see Notes)
Instructions:
  • Preheat the oven to 220C/200C fan forced. Pour condensed milk into a heatproof baking dish, then place the dish in a roasting pan. Fill the pan with water halfway up the side of the dish, cover with foil, and bake for 1 hour and 45 minutes until golden brown. Whisk the mixture until smooth and allow it to cool.
  • Start by greasing 2 baking trays and lining them with baking paper. Then, use electric beaters to cream together the butter and sugar in a large bowl until light and fluffy. Mix in the egg yolks. Gently fold in the flour and cocoa using a large metal spoon until fully combined. Transfer the mixture onto a clean work surface and knead lightly until smooth. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes or until firm.
  • Roll out one-third of the dough thinly between two pieces of baking paper. Cut out 30 discs using a 4cm round cutter and place them on the prepared trays.
  • Place a generous amount of chocolate in the center of each dough disc. Add 1⁄2 tsp dulce de leche on top. Roll out the remaining dough and cut out 30 more discs using a 5cm round cutter. Place the larger discs over the smaller ones and gently press to seal. Rest the trays in the freezer for 10 minutes.
  • Preheat the oven to 190C/170C fan forced, then bake until crisp, about 10 minutes. Serve hot or cold.

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