Salted Caramel Sandwich Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.

   Tip: Use a rack in the middle of the oven for even baking.

2. 2

   Whisk together the flour, baking soda, and salt in a medium bowl.

   Tip: Sift the dry ingredients to remove any lumps.

3. 3

   Beat the butter and sugars in a large bowl until light and fluffy.

   Tip: Use a stand mixer or a handheld electric mixer for this step.

4. 4

   Beat in the eggs one at a time, followed by the heavy cream and vanilla extract.

   Tip: Scrape down the sides of the bowl to ensure all ingredients are well combined.

5. 5

   Gradually mix in the dry ingredients until just combined.

   Tip: Be careful not to overmix the dough.

6. 6

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: Chill the dough to allow the flavors to meld and the dough to firm up.

7. 7

   On a lightly floured surface, roll out the dough to about 6mm thickness.

   Tip: Use a rolling pin to achieve an even thickness.

8. 8

   Cut out wafers using a cookie cutter or the rim of a glass.

   Tip: Cut out wafers to your desired size.

9. 9

   Place a small spoonful of caramel sauce on one half of each wafer.

   Tip: Leave a 1cm border around the edges.

10. 10

    Top with another wafer and press gently to adhere.

    Tip: Use a fork to press the wafers together if needed.

11. 11

    Repeat the process with the remaining dough and caramel sauce.

    Tip: Chill the assembled cookies for 10-15 minutes before serving.

12. 12

    Melt the butter and sea salt in a saucepan over low heat.

    Tip: Stir until the butter is fully melted and the mixture is smooth.

13. 13

    Drizzle the melted butter mixture over the cooled cookies.

    Tip: Use a spatula to drizzle the butter mixture in a zig-zag pattern.

14. 14

    Sprinkle flaky sea salt over the cookies.

    Tip: Use a small sifter or a fine-mesh strainer to distribute the sea salt evenly.