Hey guys! Toffee Pops! A firm favourite biscuit for the majority of people. Such a delicious biscuit you all picked to want to see homemade first. So today we have a delicious homemade verison of a Toffee Pop. A crisp biscuit base packed with silky caramel then topped with chocolate. A really fun bake!
This recipe makes 40 small biscuits, it seems like a lot but trust me you will want to make this amount as they will disappear in no time! Mine also lasted over a week and were still perfect. For the caramel you want to make sure you are using a soft chewy pre made caramel sweet you can buy in the shops, I will leave a picture of the ones I used. You don’t want to use a hard boiled caramel or a fudge as they won’t work.
I have mentioned it below but to make the little crevice for your caramel you can use anything to do this that will fit. I used the cap from my spice jar as it was the perfect size to create a rim around the edge to keep the caramel inside. I’m sure you will have something around the house that will work for you. Do you have nothing at all? You could just try do this with your fingers or a spoon but it might be harder to keep and nice and sharp circle. If you need help my Instagram reel would be create to cook along with.
If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making these Toffee Pops ! Also, check out my facebook group ”Gills Bakes and Cakes <3”
Toffee Pops
Equipment
- Baking paper
- Baking tray
- Bowls
- Spatula
- Spoon
- Medium pot
- Circle cookie cutter
- Rolling Pin
Ingredients
Cookie
- 360 grams Plain flour
- 30 grams Cornflour
- Pinch of salt
- 180 grams Unsalted Butter
- 150 grams Caster sugar
- 1 Egg MMedium/Large
- 1 tsp Vanilla Extract
Caramel
- 250 grams Soft caramel sweets (I will leave a picture of the ones I used above)
- 40 grams Fresh cream
- 1 tsp Vanilla Extract
Coating
- 250 grams Milk chocolate
Instructions
Cookie
- Preheat your oven to 190C/ 170C Fan. Line 2 baking trays.
- In a bowl, Cream your butter and sugar till light and fluffy.
- Add in your egg and Vanilla and combine.
- Mix through your flour, cornflour and salt until you have a dough. Split into two balls.
- Cover and place in the fridge for about 15 minutes.
- Lets work with half of the cookie dough at a time. Take out one of your balls from the fridge and roll out of a smooth surface until about 1cm thick. I made mine the size of a normal toffee pop.
- Cut out as many circles as you can with a circle cookie cutter. Mine was about 2 inches.
- Once you have all your circles you want to create a little crevice so your caramel can go in. I used the lid from a spice jar as you want something smaller then the cookie so you get a nice rim around the edge to keep your caramel in. Whatever you are using just push it down into the cookie to create a dip.
- If you want to keep your circles super sharp you can create your dip before removing your cutter from your cut cookie piece. See my Instagram reel if you are unsure.
- When you have done this place them onto your baking tray and place back into the fridge for about 10 minutes before baking. Then repeat this step with your second half of your cookie dough.
- Bake your cookies for about 15 minutes. They wont get much colour but you want the base of them to be crisp and cooked through.
- Leave to cool on wire rack.
Caramel
- Add all of your ingredients into a medium pot on a low heat.
- This will melt down in a few minutes so make sure to keep stiring. Do not overheat.
- Once melted and smooth, Remove from the heat.
- Being very careful, spoon your melted caramel into the dip in your cookies then place back on the rack to cool. Repeat with all of your cookies. Don't touch the hot caramel with your fingers.
Coating
- In a microwave, Melt your chocolate till light and smooth in a bowl suitable for dipping.
- Dip each cookie into the chocolate. I left a small bit of bisuit uncovered at the base of the cookie. You can use my pictures for reference.
- Repeat with all of your cookies then leave to set until the chocolate is solid.
- Enjoy!!
Notes
- These will last 5+ days in an airtight container at room temp.
- You can half this recipe if you like as it makes loads. Just mix up your egg and use half of it.
- Feel free to change up the chocolate and use white or dark.]
- Try your best to use a sift caramel. A hard caramel won’t work the same. You want something and is soft and chewy.
- Please be careful with the caramel and don’t touch it with your fingers , its VERY HOT!
- I used this baking tray *- Baking Tray Twin Pack
- I use these food scales *- Salter Digital Scales
- Stainless steel prep bowls*-Stainless Steel Mixing Bowls
- I use these heat proof spatulas*- High-Heat Silicone Spatula
If you make this muffin recipe I would love for you to tag me on Instagram!#Gills_bakesandcakes @Gills_bakesandcakes (PS. If you are on private I will not see so send me on some snaps <3 )
Amazing 😋