Twix Cookies

by Barry Lewis


Biscuit layer

100g sugar

125g butter

1 egg white

200g plain flour, plus extra for rolling

1tsp baking powder

Caramel layer

200g sugar

6tbsp butter

100nl double cream

Chocolate topping

200g milk chocolate chips

These Twix cookies were an absolute doddle to make. Super light, dissolve in the mouth cookie base, homemade caramel sauce, topped with a big splodge of chocolate. Based on a Twix, although you could easily class them as a naked millionaire’s shortbread, with the classic biscuit, caramel, chocolate combo and they are super addictive!

How to make Twix cookies

Start off by making the biscuit layer. In a large bowl cream together the butter and sugar until well combined, light and fluffy, beating with a wooden spoon or electric whisk, add in the egg white and mix though. Now sieve in the baking powder and flour mixing well until a consistent mix is achieved.

Flour a board well and roll the dough out to ¼ inch thick, using a floured round cookie cutter to take out circle shapes. These will not expand as they bake so the size you cut will be the size of your cookie!

Repeat and cut out the dough, rolling up and re-using as needed with extra flour to stop it sticking. You should end up with 20 or so cookies typically. Bake in a pre-heated at 350/160fan/180c oven for 7 minutes or until you sense they are just about to brown on the edges, the moment you see any sign of browning, remove from the oven and allow them to fully cool on a wire rack.

Whilst they are cooling add sugar to a saucepan, warm over a medium heat and as you stir it will first go clumpy, then gradually break down into an amber colour fluid, carefully add the butter (it will splatter and sizzle when you add it) stir it through over the heat, melting the butter, warm for a further minute, stirring regularly, then add the cream off the heat, again this will sizzle, stir through carefully as you warm it. Allow to cool fully off the heat, then once at room temperature into a fridge to help firm it up slightly.

Last up, melt the chocolate in a microwave on 30 second blasts, stirring between each blast until smooth, allow to cool to room temperature whilst the caramel cools.

Build the twix cookies by taking a spoon of caramel onto the cookie, then drizzling some chocolate on top of that, place in the fridge to set and hold it all together, repeat with each cookie and store in an airtight container. Lovely jubbly!