Hello, I have a super, special treat for you today, my Salted Caramac Centre Toffee Cookies.
Salted Caramac Centre Toffee Cookies are so easy to make and such a treat to eat. Whipped, light, salted Caramac ganache, with a sprinkle of honeycomb dust, sandwiched between two toffee cookies. Oh and then finished with a dark chocolate drizzle. A complete flavour festival ready for you to bite into!
Sandwich Cookies Double The Pleasure
I love eating these sandwich cookies and that comes from someone who, until now, did not have a single salted caramel recipe on here. I didn’t jump on the bandwagon, I barely like caramel, why would I add salt to it?
So there’s a toffee cookie base with swirled, salted Caramac ganache on top, a sprinkle of honeycomb dust, topped with another toffee cookie and finished with a chocolate drizzle. That’s how these cookies stack up and believe me, they are a beautifully light, indulgent treat!
More like sandwich biscuits, these Salted Caramac Centre Toffee Cookies are perfect on their own, or with a relaxing cup of tea or coffee.
Each packet makes 8-10 good sized cookies, as can be seen below. I dipped each cookie in dark chocolate, so that one half was completely encased. Then I added delicious mini pieces of fudge (which I bought from Asda – in the baking aisle).
As you can see there are different ways to bake using the Toffee Cookie Mix.
For the smaller sandwich cookies I baked them a little longer as I wanted them to be crisper, more like a biscuit and able to hold the delicious salted Caramac ganache in the centre.
Recipe: Makes 8 Salted Caramac Centre Toffee Cookies
1 Packet Toffee Cookie Mix – available online from Wright’s Baking alternatively use my Caramac Caramel Cookies recipe
25g Unsalted Butter – I melt mine and allow it to cool
30mls Water as specified on the packet although I used 40mls
1 Cadbury’s Crunchie Bar
50g/2oz Caramac Buttons
50ml Double Cream
Very small pinch 1/8tsp Sea Salt – I use Maldon
50g Dark Chocolate
Method: Preheat the oven to 180C/160C fan, gas mark 3, 350F
Making And Baking The Toffee Cookies
- Line 2 large baking trays with non stick silicone mats, or baking parchment.
- Make the cookie mix up according to the packet instructions, including the extra water.
- Using a small, truffle sized scoop, or a teaspoon, scoop 16 equal mounds of cookie dough, placing them spaced well apart on the baking trays.
- Place them in the preheated oven and bake for 15 minutes. This allows them to bake into firmer biscuits, perfect for holding the delicious centre.
- Rotate the baking trays halfway through the bake time to give an even bake.
- Remove the cookies after 15 minutes of baking and allow to cool completely on the baking tray.
- While the cookies are cooling, make the ganache.
Making The Salted Caramac Filling And Assembling The Cookies
- Place the Caramac buttons and double cream in a heatproof, microwaveable bowl. Heat on medium for 1 minute in the microwave, remove stir and heat for 30 seconds more, or until the Caramac when stirred, fully melts and mixes with the cream. Cover the bowl in cling film and place in the fridge to chill.
- Once the cookies are cooled remove, using a palette knife and place on a cooling rack.
- Pair the cookies up with similar size/shape partners. Line them up and turn one cookie over so that it is flat side up.
- Using a rolling pin bash the Crunchie bar inside its packet so that the honeycomb comes away from the chocolate. You want golden dust not chunks! Open the packet and tip the contents into a bowl.
- When the ganache is cold, but still liquid add the salt. Whisk the liquid ganache until pale, fluffy and able to hold its shape.
- Fit a piping bag with a large star tip – I use Wilton #1M and fill the bag with the whipped ganache.
- Pipe swirls of salted Caramac ganache on 8 of the upturned cookies and then sprinkle with golden honeycomb dust from the Crunchie bar – the chocolate and honeycomb that’s left is great sprinkled on a whipped cream topped hot chocolate 😉.
- Pop the other toffee cookie on top.
Adding The Dark Chocolate Drizzle
- Break the dark chocolate up, heat in a microwaveable bowl until melted.
- You can either drizzle the chocolate over the cookies with a spoon, or for a cleaner finish, pour the melted chocolate into a small, disposable piping bag. Snip off the very end a pipe zig zag lines across the top of the Salted Caramac Centre Toffee Cookies.
- Allow the chocolate to set.
I chilled these delightful cookies in the fridge before serving. It allows the ganache to firm up and then, when eaten, the centre really does taste like ice cream!
To store, should you have any left over, keep in an airtight container, in the fridge.
In fact I am certainly going to make a double batch of these next time. There are 5 of us here at home and sharing is important. It’ll only take a few extra minutes to make 16 Salted Caramac Centre Toffee Cookies 😉.
If you have enjoyed these Salted Caramac Centre Toffee Cookies, here are some other recipes you may also like:
Chocolate Vanilla Viennese Finger Biscuits
This week has been #BiscuitWeek on Twitter, I’m not sure where else, as it’s always biscuit week here at Feasting is Fun!
I hope I’ve inspired you to be creative with your cookies, or biscuits. In my mind there isn’t a difference, however, I’m happy to be proven wrong.
Whatever you are baking, making and creating in your kitchens, I hope you have fun. Enjoy feasting with family and friends as we bid a sad farewell to the Summer, here in the South East of England and welcome Autumn The Most Beautiful Season.
Wright’s Baking provided the mix for this recipe, all opinions, views, content and photography are my own. Please see my Disclosure Policy.Share