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Trail Appliances BC:quality(75))
Chocolate and caramel....oh my!
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Ingredients2 cups flour ¼ cup cocoa powder½ cup sugar2 ½ tablespoons baking powder1 teaspoon salt½ cup butter, frozen¼ cup whipping cream2 tablespoons vanilla extract1 large egg*salted caramel topping*1/2 cup candied pecans, chopped
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Method
Preheat oven to 400F radiant, or 370F convection.
Sift flour and cocoa, then combine with sugar, baking powder and salt in a large bowl. Grate frozen butter into the flour mixture and combine with a pastry cutter until medium meal stage.
In a separate bowl, mix together egg, cream and vanilla. Pour into flour and butter mix and combine gently with a spatula. Add in candied pecans.
Gently press dough on a floured surface by hand. Form either a long roll to cut biscuit shapes from, or a flat circle to cut wedges. Place on a greased baking pan, and bake at 400F for 20-22 mins radiant, or 370F for 15-17 minutes convection
Remove to wire rack from oven and apply salted caramel while still warm. Allow to cool five minutes before serving.
Enjoy!
