for 8 pieces

Dough

80 g	butter, soft
50 g	ground cane sugar
1 pinch	salt
1	fresh egg
150 g	white flour
½ tsp	baking powder
50 g	Caramel biscuits (e.g. Lotus), coarsely chopped

To decorate

150 g	caramel spread (e.g. Lotus creamy)
20 g	Caramel biscuits (e.g. Lotus), finely chopped

How it's done

Dough

Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the egg and continue to beat until the mixture becomes lighter in colour. Combine the flour and baking powder, add to the mixture along with the biscuits, mix together to form a soft dough (do not knead).

Cookies

Shape the dough into 8 balls, flatten a little. Place on a baking tray lined with baking paper, leaving plenty of room between each cookie.

To bake

Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

To decorate

Stir the caramel spread and transfer to a disposable piping bag, snip off a corner. Pipe the spread onto the cookies, sprinkle the biscuit crumbs on top.

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