Buttery, crumbly, and filled with the most luscious salted caramel ganache; these Salted Caramel Melting Moments are everything you want in a homemade treat. Think old-school afternoon teas...but even better! They're a melt-in-your-mouth modern twist on the classic Aussie favourite and sure to be a hit with every cookie lover out there.
Save this recipe 💌
Enter your email below, and I'll send this recipe straight to your inbox. You'll also be joining 1,000's of bakers, just like you, to receive my delicious recipes each week!
If you've tried my Yo Yo Biscuits, you already know how easy and addictive these little cookies can be. But this time, I'm taking things up a notch with a homemade salted caramel ganache that's smooth, rich, and just the right amount of salty-sweet.
Let's bake!
❤️ Why You'll Love These Salted Caramel Melting Moments
- Classic Australian biscuits with a luscious caramel twist.
- Buttery, crumbly texture that truly melts in your mouth.
- Easy recipe with no fancy equipment needed.
- Make-ahead friendly - perfect for gatherings and gifts.
- A dreamy treat for any caramel lover!
📝 Key Ingredients
Plain Flour: Gives structure to the biscuits.
Cornflour (Cornstarch): Essential for that signature shortbread crumb.
Unsalted Butter: Always use room temperature butter for smooth mixing.
Homemade Salted Caramel: (or use store-bought if you're in a rush!)
White Chocolate: Good quality brands like Lindt or Callebaut are best for ganache.
🍯 Variations
- Custard Powder instead of cornflour, for a "Yo Yo" style variation.
- A thick, store-bought caramel can be used for a quicker filling.
👩🏼🍳 Step-by-Step Instructions
1. Make the Salted Caramel Ganache
Heat sugar and water in a saucepan until golden. Slowly stir in cream (careful-it will bubble!)
Add cubed butter and stir through salt flakes
Add white chocolate, then blend until smooth. Chill (covered) until ready to use.
2. Make the Melting Moments Cookies
Preheat oven to 170°C/340°F.
Beat butter, flour, and cornflour until creamy.
Roll into balls, place on trays, and flatten slightly with a fork.
Bake for 15-17 minutes until just set.
Cool completely before filling.
3. Assemble
Pipe or spread the caramel ganache onto half of the cookies.
Sandwich with the remaining cookies.
💡 Expert Baking Tips
- No Thermometer Needed: Just watch the caramel for that perfect golden colour.
- Make Ganache Ahead: It thickens beautifully as it chills.
- Use a Cookie Scoop: For perfectly even-sized cookies.
- Don't Overbake: They should stay pale and tender.
🫙 Storage Tips
- Room Temp: 4 days in an airtight container (cool conditions).
- Fridge: 1 week, in an airtight container.
- Freezer: Up to 3 months, stored in an airtight container.
❓ FAQs
Can I use store-bought caramel? Yes! Use a good-quality jarred caramel to flavour buttercream or to make a quicker ganache.
Can I freeze Salted Caramel Melting Moments? Absolutely. Freeze filled or unfilled cookies in a freezer-safe container, with sheets of baking paper between layers.
Can I make these gluten-free? Yes - simply swap for a good-quality 1:1 gluten-free flour blend.
🔍 Explore More Delicious Cookie Recipes
My cookie lovers can't go past some of my favourite Cookie Recipes:
📩 Stay Connected
Love classic bakes with a twist?
👉 Subscribe to my email list and get new recipes, baking tips, and a sprinkle of nostalgia straight to your inbox.
📸 Share Your Bake!
Made these Salted Caramel Melting Moments?
Tag me on Instagram @apple.cake.annie - I love seeing your kitchen creations!
Salted Caramel Melting moments
Equipment
Ingredients
Filling -Salted Caramel Ganache (make first)
- 125 grams Caster sugar (superfine sugar)
- 35 ml Water
- 60 ml Heavy cream
- 1 pinch Sea salt flakes
- 125 grams White chocolate
Cookies
- 300 g Plain Flour
- 300 g Unsalted Butter room temperature
- 100 g Icing Sugar
- 100 g Cornflour (cornstarch)
- ½ teaspoon Vanilla Extract
Instructions
Salted Caramel Ganache
- In a small saucepan, give the sugar and water a stir, then cook over low heat.
- Watch as the sugar melts, until the mixture becomes lightly golden brown. This can take up to 10 minutes.
- Carefully add the cream in a steady stream, stirring with a rubber spatula to prevent burning. Be careful, as the mixture bubbles up.
- Remove from heat and add small cubes of the butter, using your spatula to ensure a smooth caramel. Stir through the salt flakes, then the chocolate.
- Add mixture to a tall jug and let the chocolate sit for 1-2 minutes in the hot caramel mixture. Using a stick blender or handheld electric mixer, combine the chocolate to make your ganache.
- Pour into a shallow dish and cover with plastic wrap touching the surface, until you're ready to pipe it between the cookies. Caramel ganache can also be placed int the fridge, to thicken faster.
Melting Moment Cookies
- Pre heat oven to 170°C/340°F or 160°FF and line 2 baking trays with baking paper or a silicone baking mat.
- Add cookie ingredients to the large bowl of a stand mixer.
- Beat on low, then increase speed to medium, mixing until smooth.
- Roll tablespoons of mixture into small balls and place on large baking trays lined with parchment paper or silicone baking sheets. (I use a 1 tablespoon ice cream scoop, to ensure my cookies are the same size). Leave space for cookies to spread slightly.
- Gently press each cookie ball down slightly with a fork.
- Bake for 15-17 minutes.
- When cooked, remove from oven and let the cookies cool on the tray.
- Pipe or spread ganache onto half of the cooled cookies, then sandwich together with the other half.
Notes
- You can also use a small 2 teaspoon scoop to make smaller cookies. It should yield around 24 sandwich cookies
- Melting Moments can be eaten straight away, or stored in an airtight container.
- Melting Moments will stay fresh for 3-4 days in an airtight container, but if it's warm, you should store them in the fridge to stop the ganache from melting.
Nutrition
Save this recipe 💌
Enter your email below, and I'll send this recipe straight to your inbox. You'll also be joining 1,000's of bakers, just like you, to receive my delicious recipes each week!
Leave a Reply
You must be logged in to post a comment.