Salted Caramel Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the shortbread cookies:</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">280g plain flour</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the salted caramel filling:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">90g unsalted butter, cubed and at room temperature</li><li class="ingredients-single-item">120ml double cream, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp flaky sea salt, plus extra for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Cookie cutters (5cm round)</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Candy thermometer</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the shortbread cookies. In a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy. This extended creaming process incorporates air into the mixture, creating a more tender shortbread.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the vanilla extract and mix until combined. In a separate bowl, whisk together the flour and salt, then add to the butter mixture in two additions, mixing on low speed just until the dough comes together. Be careful not to overmix, as this will develop gluten and make your cookies tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions and shape each into a disc. Wrap in cling film and refrigerate for at least 30 minutes. Chilling the dough firms up the butter, preventing the cookies from spreading too much during baking and helping them maintain their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 170°C and line two baking sheets with parchment paper. Once chilled, roll one disc of dough out on a lightly floured surface to about 5mm thickness. Using a 5cm round cookie cutter, cut out cookies and transfer to the prepared baking sheets, spacing them about 2cm apart. Re-roll scraps and cut additional cookies. Repeat with the second disc.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bake the cookies for 10-12 minutes, until the edges are just beginning to turn golden. The cookies should not brown much - they should remain quite pale. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the cookies cool, prepare the caramel filling. In a heavy-bottomed, medium-sized saucepan, heat the sugar over medium heat. This is a dry caramel method - do not stir initially. As the sugar begins to melt around the edges, you can gently swirl the pan to help it melt evenly. Be patient and attentive during this process.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once all the sugar has melted and turned a deep amber color (around 170°C on a candy thermometer), remove from heat and immediately add the butter. Be careful as the mixture will bubble vigorously. Whisk until the butter is completely incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Slowly pour in the room temperature cream while whisking constantly. The mixture will bubble up again, so be cautious. If your caramel seizes slightly with lumps, return it to low heat and whisk until smooth. Stir in the vanilla extract and sea salt. Transfer to a heatproof bowl and allow to cool to room temperature, stirring occasionally. The caramel will thicken as it cools but should remain spreadable.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the cookies and caramel have cooled completely, assemble the sandwich cookies. Turn half of the cookies upside down and spread or pipe about 1-2 teaspoons of caramel onto each one, leaving a small border around the edge (the caramel will spread when you press the cookies together).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle a few flakes of sea salt onto the caramel, then top with another cookie, pressing down gently to spread the caramel to the edges. Allow the assembled cookies to set for about 30 minutes before serving. The contrast between the buttery shortbread and the sweet-salty caramel creates an irresistible flavor combination that improves as the cookies have time to meld together.</li></ol>