Chocolate Caramel Nuggets

From Cherrapeño 

Adapted from The Cookie and Biscuit Bible.
The recipe says it makes 14 cookies but I usually get a couple more out of the mixture.
The cookie dough may crack when sealing the edges, just gently close up any big cracks. I put the cookies into the fridge for half an hour or so before cooking.

150g self raising-flour
90g unsalted butter, cut into small cubes
50g caster sugar
1 large egg yolk
1 teaspoon vanilla extract
1 large bar of caramel chocolate, or 14 soft-centred caramels
Icing powder and cocoa powder for dusting

Put the flour and butter into a food processor and process until you have fine crumbs.

Add the sugar, egg yolk and vanilla extract and process to a smooth dough. Wrap in cling film and chill for 30 minutes.

Roll the dough out fairly thinly on a lightly floured surface and cut out rounds using a 2 inch cutter.

Place one chocolate square on a cookie round and then lay a second round on top. Pinch the edges of the dough together to seal and enclose the caramel chocolate. If the edges don't stick together, you can wet the edges of one of the circles with a tiny smear of water to seal. Place on a baking sheet and put in the fridge while the oven heats up.

Bake at 200ºC for about 10-12 minutes until just turning golden.

Cool on a wire rack and then dust with icing sugar and cocoa powder.