Salted Caramel Melting Moments
A delicious caramel twist on the classic Australian sandwich cookie, these Salted Caramel Melting Moments are rich and buttery and filled with the most luscious salted caramel ganache. The cookies are quick and easy to make and the ganache is made using my no-fail homemade salted caramel sauce. These Melting Moments Cookies are a must try recipe for all of my caramel lovers!
If you’ve ever made my Yo Yo Biscuits, you’ll know just how easy and delicious they are. Well these classic Melting Moments are right up there with them! Two crumbly shortbread style biscuits filled with a simple lemon, vanilla or passionfruit icing. But I’ve elevated the classic Melting Moments by filling them with a salted caramel ganache….and I know you’re going to want to jump on board!
Why We Love This Recipe
- A simple, classic recipe that reminds me of weekends at my Nanna’s.
- Delicious buttery shortbread biscuits that are perfect for afternoon tea.
- The caramel filling makes them extra treaty!
- You can make the caramel ganache beforehand, or simply pop some salted caramel into your favourite buttercream, for a salted caramel buttercream filling instead!
Recipe Ingredients
for a full list of ingredients, see the recipe card below
- Plain flour (all purpose flour).
- Unsalted Butter: use room temperature butter for easy mixing.
- Cornflour: (cornstarch) makes these cookies crumble!
- Homemade salted caramel: recipe is linked above and also listed in the recipe card.
- White chocolate: use good quality eating chocolate, such as Lindt or Callebaut callets.
Substitutions and Variations
- For a super quick option try a salted caramel buttercream frosting instead. Simply flavour your favourite buttercream with store-bought caramel.
- You can also use this caramel ganache filling with other sandwich cookies -try it with my traditional Shortbread or between Brownie Cookies.
- Turn these Melting Moments into Yo Yo biscuits, simply by swapping the cornflour for the same amount of custard powder.
How To Make Salted Caramel Melting Moments
Step 1: Make the Caramel Ganache
(These photos are for a double batch of 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.
Step 2:
Carefully add the cream in a steady stream, stirring with a rubber spatula to prevent burning. Be careful, as the mixture bubbles up.
Step 3:
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.
Step 4:
Add mixture to a tall jug and let the chocolate sit for 1-2 minutes in the hot caramel mixture.
Step 5:
Using a stick blender or handheld electric mixer, combine the chocolate to make your ganache.
Step 6:
Pour into a shallow dish and cover with plastic wrap touching the surface, until you’re ready to pipe it between the cookies.
Step 7: Make the 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.
Step 8:
Beat on low, then increase speed to medium, mixing until smooth.
Step 9:
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.
Step 10:
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, or move them to a cooling rack after 15 minutes.
Step 11:
Once cooled, transfer ganache to a piping bag fitted with a large (8B 1A or 1M piping tip). Or simply use a butter knife to scoop out the ganache and spread onto the underside of half of the cookies. Pipe or spread ganache onto half of the cooled cookies, then sandwich together with the other half.
Expert Baking Tips
- You don’t need a thermometer to make my salted caramel, but do watch it until it becomes a lovely golden colour. If it’s too light, there won’t be enough flavour. Too dark and the caramel can get bitter.
- Make the ganache ahead of time and just use
Storage Tips
Room Temperature: In an airtight container, these cookies will keep for 4 days, but if it’s warm weather, keep them in the fridge.
Fridge: Store in the fridge for up to 1 week.
Freezer: They will keep for up to 3 months.
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 tsp 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.
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.
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