for 35 pieces

Dough

200 g	butter, soft
100 g	icing sugar
1 pinch	salt
1	fresh egg white
330 g	white flour
2 tbsp	cocoa powder

Caramel

100 g	sugar
3 tbsp	water
50 g	salted butter
½ dl	cream
¼ dl	orange juice
¼ tsp	sea salt

To assemble the dodgers

a little

cocoa powder

How it's done

Dough

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.

To shape

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.

To bake

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.

Caramel

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.

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