For the cookie dough:
– 150g caster sugar
– 225g butter
– 1 egg yolk
– 280g plain flour
– 50g chocolate chips
For the marshmallow dip:
– 150g mini marshmallows
– 2 tbsp water
For the salt caramel:
– 175g caster sugar
– 50g butter
– 300ml double cream
– 1 tsp salt
– Mini marshmallows
For the cookie dough, first cream the butter and sugar together.
Then add the egg yolk and flour, mix well.
Finally add the chocolate chips and knead the dough. Leave to rest in the fridge for 30 minutes.
Roll out the cookie dough to the thickness of a pound coin.
Trim the edges and slice into ‘nachos’.
Repeat this process until all of the dough has been used up and bake for 10 minutes at 180 degrees celsius.
For the marshmallow dip, melt the marshmallows and water in a pan until liquid.
For the salt caramel, melt the sugar in a pan until a golden caramel is formed.
Then add the butter and once melted, the cream.
When its all combined and bubbling away, finally add the salt.
To finish, stack your nachos and drizzle over the sauces (oh and some Nutella and mini marshmallows of course).