Chocolate and caramel….oh my!
2 cups flour
¼ cup cocoa powder
½ cup sugar
2 ½ tablespoons baking powder
1 teaspoon salt
½ cup butter, frozen
¼ cup whipping cream
2 tablespoons vanilla extract
1 large egg
*salted caramel topping
*1/2 cup candied pecans, chopped
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 flour mix 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.