Chocolate and Caramel Filled Cookies

Cook Time 30 minutes plus refrigeration

Servings makes 7-10 cookies

Ingredients

Cookies

125g butter, soft

62g pure icing sugar

1 tsp vanilla bean paste

Pinch of salt

½ egg white

125g plain flour

Filling

200g caramel

80g 70% cacao dark chocolate, chopped

Little sea salt

To Finish

70% cacao dark chocolate, tempered

Little slivered pistachio

Method

Best prepare the filling a day in advance.

Place the caramel into a saucepan with the chocolate. Gently warm, while stirring constantly, until all the chocolate has melted. Add a little chocolate and set aside at room temperature, directly covered in cling film.

For the cookies, combine the butter, icing sugar, vanilla and salt and mix until pale. Whisk up the egg white and stir into the butter mixture. Add the flour and combine to form a dough. Flatten the dough, cover with cling film and rest in the fridge for 2 hours.

Between two sheets of baking paper, roll the dough to 2 mm thickness and cut out shapes. (around 4 cm). Bake at 200°C for around 6 minutes or just until the edges start to turn golden. Be mindful not to colour the cookies too much.

Fully cool the cookies.

To finish, sandwich two cookies together with a generous dollop of chocolate caramel. Drizzle chocolate on top and sprinkle with some pistachios.