Chocolate & Salted Caramel Melting Moments
- Prep: 20 minutes plus cooling
- Cook: 15-20 minutes
- Serves: 4
Try using chopped strawberries or blueberries instead of the raspberries. The cookies can be made the day before and assembled when required.
INGREDIENTS
- 125g unsalted butter, softened
- 40g icing sugar
- ½ tsp vanilla bean paste
- 100g plain flour
- ¼ tsp LoSalt
- 30g cornflour
- 15g cocoa powder
Filling:
- 75g fat free Greek yogurt
- 2 tbsp condensed milk caramel
- ¼ tsp LoSalt
- 100g raspberries, plus extra to serve
- Icing sugar to serve
METHOD
- Preheat the oven to 180oC, gas mark 4. Line a large baking tray with parchment paper.
- Whisk together the butter, icing sugar and vanilla paste until pale. Mix together the flour, LoSalt, cornflour and cocoa and mix into the butter mixture. Divide into 8 balls with lightly oiled hands and place on the prepared tray. Press into 8cm discs and bake for 15-20 minutes. Allow to cool completely.
- Marble together the yoghurt, caramel and LoSalt and stir in the raspberries. Spread over 4 of the cookies and sandwich with the remaining cookies.
- Serve with extra raspberries and a dusting of icing sugar.
