Nama chocolate sandwich cookies

Preheat the oven to 160°C, gas mark 3. Line a baking tray with baking paper and set aside for later. Line a 15cm x 15cm plastic container with baking paper.

In a heatproof bowl, combine the chopped caramel chocolate and cream. Microwave at 600W in 30-second intervals, stirring after each, until fully melted and smooth. Add 20g butter to the melted chocolate and mix with a rubber spatula. It may look separated at first but keep stirring until it becomes smooth and shiny. Pour the mixture into the container, smooth out the surface, and chill until firm (approx. 1–2 hours in the fridge).

To make the cookies, place 60g butter in a stand mixer and beat the softened butter until smooth. Add the icing sugar and mix until light and creamy. Mix in the egg yolk until fully incorporated. Sift in the almond flour and all-purpose flour. Mix on low speed until a smooth dough forms. Divide the dough into two portions. Place each portion inside a zipper bag and roll out evenly into a thin sheet of 3-5mm, forming two 15cm x 15cm squares. Brush one square with the remaining egg white and sprinkle over the sesame seeds. Using a sharp knife or cookie cutter, cut each dough sheet into 9 squares (5cm x 5cm). Arrange on theprepared baking tray and bake for 20 minutes until the edges are set but not browned. Cool completely before assembling.

Heat a knife by dipping it in boiling water. Wipe it dry and cut the chilled ganache into 9 squares (5cm x 5cm). Clean the knife between cuts for sharp edges. Place a ganache square on the flat side of a cookie. Top with another cookie and gently press together.

Serve the nama chocolate sandwich cookies immediately or store in an airtight container at room temperature for 2-3 days.