Twix

🥘 Ingredients

• Treacle or golden syrup
  40 g
• all-purpose flour
  240 g
• brown sugar
  23 g
• compound milk or semi-sweet chocolate
  250 g
• condensed milk
  125 g
• egg yolk
  1
• flaky salt
• powdered sugar
  70 g
• salt
  1 pinch
• unsalted butter
  225 g

🍳 Cookware

• small saucepan
• large bowl
• parchment paper
• cookie cutter
• wire rack

1. 1

   Caramel: Combine condensed milk , brown sugar , Treacle or golden syrup , unsalted butter , and salt in a small saucepan and bring to a boil.

   condensed milk: 125 g, brown sugar: 23 g, Treacle or golden syrup: 40 g, unsalted butter: 45 g, salt: 1 pinch
2. 2

   Simmer over medium heat until the sugar has completely dissolved and the mixture has thickened slightly.
3. 3

   Remove from the heat and place in the fridge to chill completely.
4. 4

   COOKIE: Combine the all-purpose flour and powdered sugar in a large bowl .

   all-purpose flour: 240 g, powdered sugar: 70 g
5. 5

   Add the chilled unsalted butter and rub it into the dry mixture with your fingers until it forms a sand-like texture.

   unsalted butter: 180 g
6. 6

   Add the egg yolk and begin to knead the dough until it forms a shaggy dough.

   egg yolk: 1
7. 7

   Transfer the cookie dough to your work surface and continue to knead until it comes together to form a ball.
8. 8

   Place the dough between two sheets of parchment paper and roll it out to 1/4 inch / 6 mm in thickness.
9. 9

   Place the dough into the fridge to chill for a minimum of 1 hour.
10. 10

    Preheat the oven to 170°C/340°F, fan forced, and line an oven tray with parchment paper.
11. 11

    Once chilled remove the baking paper and cut out medium-sized rounds with a cookie cutter .
12. 12

    Place the cookies on the lined tray and bake for 15 minutes, or until lightly golden brown.
13. 13

    Remove and cool completely.
14. 14

    ASSEMBLY: Transfer the caramel to a piping bag fitted with a small round tip.
15. 15

    Pipe a dollop of caramel on top of each cookie, leaving a 1 cm / 1/3 inch border around the edge of the cookie (this gives the caramel some space to spread)
16. 16

    Melt the chocolate over a hot water bath or in the microwave until smooth
17. 17

    Place the cookies on a wire rack and pour the melted compound milk or semi-sweet chocolate over the cookies to coat

    compound milk or semi-sweet chocolate: 250 g
18. 18

    Carefully transfer the coated cookies onto an oven tray lined with baking paper and sprinkle with flaky salt

    flaky salt
19. 19

    Leave the cookies at room temperature for 30 minutes to set.
20. 20

    Enjoy!