Chocolate Praline Cookies - cooking recipe

Ingredients

1 3/4 cups self-rising flour
6 tbsp (3/4 stick) butter, chopped
1/4 cup unsweetened cocoa powder, plus additional, for dusting
1/2 cup packed brown sugar
1/4 cup light corn syrup
1 None egg, lightly beaten
None None FOR THE CHOCOLATE PRALINE FILLING
1/2 cup granulated sugar
1/2 cup pistachios, toasted
1/3 cup heavy cream
5 oz milk chocolate, finely chopped

Preparation

Process flour, butter and cocoa powder in a food processor until combined. Add brown sugar, corn syrup and egg. Process until dough forms. Turn onto floured board. Knead until smooth. Wrap in plastic wrap. Refrigerate 30 mins.
Preheat the oven to 350\u00b0F. Grease and line 2 baking pans with parchment paper.
Roll dough between 2 sheets parchment paper to 1/4 inch thickness. Using a 1 3/4 inch fluted cookie cutter, cut rounds from dough. Place on prepared pans.
Bake 8-10 mins, until firm. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
For the chocolate praline filling, place granulated sugar and 2 tbsp water in a small saucepan on low heat. Stir, without boiling, until sugar dissolves. Bring to a boil on high heat. Reduce heat to low and simmer, without stirring, for 8-10 mins until golden.
Line a baking pan with parchment paper. Sprinkle with pistachios. Pour caramel over. Cool at room temperature until set. Break into chunks and process in food processor until crushed.
Place cream in a small saucepan on high heat. Bring to a boil. Remove from heat. Stir in chocolate until smooth. Cool to room temperature. Stir in praline. Sandwich cookies with filling. Dust with additional cocoa powder.