Caramel Balls

Preheat the oven to 170°C fan (190°C conventional) and line a baking sheet with parchment paper.

Place the flour, butter, powdered sugar, egg and nut brittle (krokant) in a mixing bowl and use the dough hooks to process into a smooth dough.

Shape the dough into 2 equally sized rolls.

Cut each roll into slices about 1/2 cm thick, shape the slices into balls and place them on the baking sheet with some space between them.

Bake the balls for 12–15 minutes until they take on a light color.

Remove from the oven and let the balls cool completely on a wire rack.

Melt the milk chocolate couverture in a warm bain-marie, spoon it over the cooled balls and decorate with gold and silver dragees as desired.