Salted Caramel Melting moments

Using salted caramel ganache to fill melting moments.

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Salted Caramel Melting moments

A delicious caramel twist on this classic Australian biscuit. Two buttery shortbread biscuits, sandwiched together with a dreamy salted caramel ganache.

Prep Time25

Cook Time15

Course: Afternoon Tea, Dessert, Snack

Cuisine: Australian

Servings:

Calories: 383kcal

Equipment

2 Cookie Trays

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

Metric - US Customary

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.
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.

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