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Salted Caramel Chocolate Chip Bauble Biscuits

A simple recipe which can be baked up in just 18 minutes and can be decorated with the little ones. But don’t be surprised if these Salted Caramel Chocolate Chip Bauble Biscuits disappear from your Christmas tree though, as they taste just as good as they look!

approximately 12 servings

Easy 50 Minutes

Ingredients

Ingredients

For the recipe Salted Caramel Chocolate Chip Bauble Biscuits

biscuit:

100 g Salted Butter
50 g Caster Sugar
175 g Plain Flour
5 ml Dr. Oetker Caramel Flavour
50 g Dr. Oetker Milk Chocolate Chips
Dr. Oetker Coloured Ready to Roll Regal-Ice
30 ml Honey
25 g Dr. Oetker Regal-Ice Ready to Roll White
Dr. Oetker Gold Shimmer Spray
Dr. Oetker Bright Writing Icing
Dr. Oetker White Designer Icing

Preparation

Preparation

1

Salted caramel chocolate chip bauble biscuits

Preheat the oven to 190˚C (170˚C fan oven, 375˚F, Gas 5). Line 2 baking trays with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Add the flour, Caramel Flavour and Chocolate Chips and stir into the creamed butter and sugar until the mixture forms a firm dough.

2

Turn the dough to a lightly floured surface and knead gently until smooth. Roll out to a thickness of 0.75 to 1cm/1/3 to ½ inch - the mixture will be quite soft to work with. Using a Christmas shape bauble cutter approx. 8cm (3inch) stamp out 12 shapes, re-rolling as necessary.

3

Arrange the biscuits on the baking trays, spaced a little apart. Prick the tops with a fork and chill for 30 minutes.

4

Bake for 15-18 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.

5

To decorate, dust the work surface lightly with icing sugar and knead each of the Ready to Roll icing colours in turn until smooth and pliable. Roll out each colour to a thickness of ½ cm (1/4 inch) and using the same bauble biscuit cutter, cut out 3 shapes from each colour of icing, re-rolling as necessary. Reserve the trimmings.

6

Brush the top of each biscuit lightly with honey and stick the Icing shapes on top. Score the icing at the top of each bauble with a knife to resemble the bauble cap.

7

Use the trimmings along with the Regal Ice to make decorations such as thin rolled strips to make a banding design, and use small cutters to stamp out festive shapes such as snowflakes or stars. All icing decorations can be secured on to the iced biscuits using a little brush of water.

8

Leave the biscuits on a wire rack, lightly covered with greaseproof paper, for a few hours (or overnight) so that the icing dries out a little. This will make them more suitable for gifting.

9

Cover the main body of each biscuit with a piece of cardboard, but leave the cap exposed. Prepare the can of Shimmer Spray as directed, then spray the cap of each bauble to give it a shimmery, gold finish. Leave aside for a few minutes to dry.

10

Use the tubes of Writing Icing and Designer Icing to create patterns on top of your biscuits. Leave to dry for about 30 minutes until firm. Your biscuits are now ready to pack and present as a gift.

Nutritional Information For the recipe Salted Caramel Chocolate Chip Bauble Biscuits

Per serving Per 100g/ ml
Energy 1764kJ
420kcal
1773kJ
422kcal
Fat 11g 11g
Carbohydrate 68g 69g
Protein 1.8g 1.8g