Caramel Cornflake Cookie Sandwiches
Sweet, chewy, sticky and so moreish! These caramel cornflake cookie sandwiches are your new favourite indulgent treat!
Ingredients
Whipped Ganache
- 200 g milk chocolate around 35%
- 100 ml double cream
Caramel
- 300 g caster sugar
- 200 ml double cream
- 100 g unsalted butter
- 1/2 tsp table salt
- 1 tsp vanilla extract
- 125 g cornflakes
Instructions
- For the whipped ganache: Very finely chop the chocolate, place in a heatproof bowl and set aside. Then heat the cream in a small saucepan, until just bubbling at the edges. Pour over the chocolate and leave to sit for 2 minutes. Then carefully stir to combine until you're left with a smooth emulsion. Place clingfilm directly on the surface of the ganache to prevent a skin forming, and leave to cool and thicken until its a buttercream consistency (solid but scoopable). This should take about an hour.
- For the caramel: Firstly line a large baking tray with baking paper and set aside. Then place the sugar in a large heavy-bottomed saucepan and put over a medium-high heat. Stirring occasionally to ensure the sugar melts evenly, cook until your caramel is a golden-amber colour. Then take off the heat and immediately stir in the cream, butter, salt and vanilla – the mixture will bubble up violently so be careful. Place back on the heat and cook until the caramel reaches 118C on a food thermometer (this will take around 10 minutes).
- Once your caramel has reached the correct temperature, take off the heat and stir in your cornflakes. Making sure all the cornflakes are evenly covered. Then create cookie shapes with a 7cm cookie cutter, by placing the cutter onto the lined baking tray and scooping some cornflake mixture inside. Pack down with a spoon, then remove the cutter. Repeat the process with all the caramel cornflake mixture, making 14 cookies, then place the tray into the fridge to set for 20 minutes.
- Once the right consistency for the ganache has been achieved, using an electric hand-whisk, whisk for 1-2 minutes on a high speed until light and fluffy. Then pipe or spread onto half of the chilled cornflake cookies and sandwich them together to create 7 cookies.
Notes
Cookie sandwiches can be kept at room temperature in an air-tight container for 3-4 days.
Cookie sandwiches can be kept in the fridge, but taste best at room temperature.
Cookie sandwiches can be frozen for up to one month and then defrosted at room temperature before eating.