Chocolate, Butterscotch and Hazelnut Bites
Chocolate, Butterscotch and Hazelnut Bites
Ingredients
- ¼ cup (55 g) unsalted butter, softened
- ¼ cup (35 g) icing sugar
- ¼ tsp salt
- ¼ tsp (1 ml) vanilla
- 1 egg yolk
- ¾ cup (115 g) unbleached all-purpose flour
- ¼ cup (60 ml) homemade or store-bought caramel
- 1 ½ tsp (7.5 ml) Irish cream liqueur (Baileys-style)
- 6 oz (170 g) milk chocolate, melted and tempered
- 3 tbsp roasted hazelnuts, chopped
- Fleur de sel, to taste
Instructions
- In a bowl, cream the butter, icing sugar, salt and vanilla with an electric mixer. Add the egg yolk and mix until smooth. With the machine running on low speed, or with a wooden spoon, add the flour.
- On a work surface, form the mixture into a log and cut into 24 equal pieces. Roll the pieces into balls and place in the cavities of a non-stick mini muffin tin. Press down into an even layer along the bottom of each cavity. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Bake the cookies for 10 minutes or until the edges start to brown. Once out of the oven, make a well in the centre of each cookie by pressing down with a melon baller, being careful not to go all the way through the cookie. Let cool on a wire rack.
Chocolate, Butterscotch and Hazelnut Bites