Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
To assemble the dodgers
How it's done
Place the butter in a bowl, add the icing sugar, salt and egg white, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour and cocoa powder, add to the bowl, mix quickly to create a dough, flatten a little, cover and chill for approx. 1 hr.
Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out circles (each approx. 5 cm in diameter) and place on two baking trays lined with baking paper. Cut little stars (approx. 1 cm in diameter) out of half of the circles, chill for approx. 30 mins.
Approx. 10 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Boil the sugar and water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the butter, melt, then mix. Pour in the cream and orange juice, simmer and stir over a low heat until the caramel has dissolved, reduce for approx. 5 mins., add the salt, leave to cool.
To assemble the dodgers
Spread the caramel filling over the biscuit bases. Dust the top half of the biscuits with cocoa powder, place on top.
|Tip:||Keep the biscuits in an air-tight container. They taste best the following day.|
|Shelf life:||Approx. 2 weeks.|
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