70g chocolate pudding powder
30g cane sugar
a pinch of salt
180g margarine (room temperature)
1 tsp vanilla extract
130g dark chocolate
200g full fat cream
1 tsp sea salt
Make the filling: add 30g of cream, honey & sea salt to a small saucepan. Turn on the heat to medium, then let it bubble until golden & caramelised (10 minutes). Stir in chocolate until melted. Let it cool down in the freezer while you make the dough.
Preheat the oven to 180°C. In a large bowl, combine flour, pudding powder, cane sugar & salt. Add margarine and vanilla and mix until it comes together.
Using an ice cream scoop, scoop 10 balls of the dough onto a baking sheet lined with parchment paper. Sprinkle with sea salt, then bake for 12 minutes and let them cool down to room temperature.
Spoon 1 tbsp of the filling evenly on the flat side of a cookie. Top with another cookie and smoothen the edges. Repeat for all remaining cookies.