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Caramel Chocolate Ganache Cookies
Shilpa

Caramel Ganache Cookies

Caramel ganache cookies are caramel-chocolate ganache sandwiched between caramel-flavoured butter cookies. A decadent treat for caramel lovers.
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Prep Time 30 minutes
Cook Time 18 minutes
Chilling time 30 minutes
Total Time 1 hour 18 minutes
Servings: 10 sandwich cookies
Course: Dessert, Snack
Ingredients Method Notes

Ingredients
  

Caramel Butter Cookies
  • 40 g Powdered Sugar ⅜ cup
  • 100 g Butter (room temperature, unsalted) ¼ cup+3tbsp
  • 150 g All-purpose flour 1¼ cups
  • 10 g Cornflour 1 tbsp
  • 1 Eggs (room temperature) large size
  • 27 g Salted Caramel 1½ tbsp
  • 1 tsp Vanilla essence
Caramel Chocolate Ganache
  • 100 g Dark chocolate (chopped) chopped
  • 50 g Salted Caramel 3 tbsp
  • 30 g Milk (cold) 2 tbsp

Method
 

Caramel Butter Cookies
  1. Preheat the oven to 150℃/300℉. Line a cookie sheet with baking paper. Draw 2-inch(5cm) circles on the paper with 1-inch distance between them.
  2. Into a large bowl, add butter and powdered sugar. Beat with a whisk/electric beater/stand mixer on medium speed till creamy and smooth.
  3. Add egg and vanilla essence. Mix till well combined.
  4. Add salted caramel and mix till well combined.
  5. Sift in all-purpose flour and cornflour. Mix till well combined.
  6. Fill the dough in a piping bag fitted with a star-tipped (or any of your preference) nozzle.
  7. Pipe the dough in the drawn circles on baking paper.
  8. Bake in the preheated oven for 15-18 minutes or until the cookies turn golden colour. Let the cookies cool down on the baking sheet itself.
Caramel Chocolate Ganache
  1. Fill a heat-proof pan with hot water. Place a heat-proof bowl in the hot water. Add salted caramel and chocolate to the bowl. Stir occasionally till chocolate melts and combines with caramel.
  2. Remove from hot water and set aside till it reaches room temperature.
  3. Add chilled milk and beat on high to medium speed till a creamy smooth consistency is achieved.
  4. Fill the caramel ganache into a piping bag.
Assembly
  1. Place the cookies bottom side up. Pipe chocolate ganache on 12 cookies. Cover with the remaining 12 cookies to make sandwich cookies.
  2. Place the cookies in an airtight container or cover them with a plastic wrap and place it in the fridge for at least 30 minutes or until ready to serve.

Notes

Salted Caramel Recipe-https://doughofdelights.com/salted-caramel/
Ingredients and tools used (affiliate links)
Dark Chocolate Compound | Baking Paper | Mixing bowl | Measuring Cups and Spoons |Vanilla extract |Electric mixer