- 125 g cocoa
- 340 g sugar
- 125 ml canola oil
- 4 free-range eggs
- 2 t vanilla extract
- 190 g cake flour
- 2 t baking powder
- ½ t salt
- 100 g icing sugar
- 1 T powdered gold food colouring
- 1 x 360 g ready-made caramel can, stirred until smooth
Using a wooden spoon, beat the cocoa, sugar and canola oil until they come together to form a shiny, gritty dough.
Add the eggs, one at a time, mixing for 30 seconds each time. Add the vanilla extract and beat well.
In a separate bowl, sift together the flour, baking powder and salt. Mix into the chocolate mixture until just combined. Cover the dough with clingwrap and chill overnight (or for at least 4 hours).
Preheat the oven to 180°C and line 2 baking sheets with greaseproof paper.
Place the icing sugar and food colouring in separate bowls.
Roll teaspoonsful of dough into 1.5 cm balls using your hands. Roll the balls in the icing sugar, then in the food colouring and place on the lined baking sheets. Bake for 15 minutes, then cool on wire racks.
Using a piping bag with a large star-shaped nozzle, pipe caramel onto half of the cooled cookies, then sandwich together with the remaining cookies.
Cook's note: These crunchy cookies cooked with gold sugar add a lovely dash of flashiness to the table.