"What a way to celebrate having friends or family around with these indulgent cookie sandwiches! This is something I like to whip up when trying to impress some friends coming around for afternoon tea. There is nothing better than a cookie that is just oozing with caramel. I'm feeling super inspired by truffles at the moment and it's interesting to use in a sweet context." – Larissa Takchi.
Chocolate cookie:
190g unsalted butter, cubed at room temperature
130g caster sugar
1/2 tsp sea salt
220g plain flour
75g Dutch cocoa powder
1/4 tsp bicarbonate soda
Stout caramel:
140g caster sugar
100mL stout beer
100mL pouring cream
Pinch salt
Banana buttercream frosting:
2 ripe bananas
2 cups icing sugar
115g unsalted butter, at room temperature
1-2 tsp milk
Salt to taste
Garnish:
Fresh shave of truffle (optional)
Sea salt flakes
Toasted hazelnuts, crushed
Chocolate cookies:
Place butter, sugar and salt in the bowl of an electric mixer with the paddle attachment. Beat on a medium high speed for about 3 minutes until light and fluffy.
Sift the flour, cocoa powder and bicarb into a bowl, reduce the speed of the mixer to low and then add the dry ingredients in two batches until a dough forms.
Tip onto a clean work bench and knead gently until smooth and uniform. Wrap the dough loosely in cling film, press to form a disc and refrigerate for 1 hour to firm up.
Pre-heat oven to 180 C and line two baking trays with baking paper and set aside.
Stout caramel:
Place a medium saucepan over medium heat and add the caster sugar. Allow the sugar to melt, stirring regularly with a spatula to allow the sugar to cook evenly and caramelise to a light caramel colour.
Be cautious as the mixture will spit, add the stout to the melted sugar and allow to simmer for 30 seconds.
Add cream and salt and leave the sauce over a medium heat until all the sugar has melted through and the caramel has thickened. Set aside.
Banana buttercream frosting:
Place two ripe bananas into a food processor and process until smooth.
In the bowl of an electric mixer with the paddle attachment in place, add butter and mix on medium speed until smooth. Add icing sugar and mix on medium until combined for 1 minute. Add milk and mix until light and fluffy, fold through the banana puree and salt.
Set aside in a piping bag.
To cook the cookies:
On a floured workbench, unwrap and roll out the dough with a rolling pin to 3mm thickness. Using a 6cm cookie cutter, cut out 20 circles and place on both baking trays.
Cook for 14 minutes, rotating the trays half way until the cookies are firm. Set aside to cool at room temperature.
To assemble:
Pipe the banana buttercream on one cookie base, place a teaspoon of caramel on top, sprinkle with grated truffle, salt and hazelnut and place another cookie on top to sandwich.
Assemble the remaining sandwiches and enjoy with friends.
Credits: Larissa Takchi
Photo Credits: Larissa Takchi
