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4 ounces (115g) unsalted butter, at room temperature
1/2 cup (100g) sugar
1 large egg, at room temperature
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup (110g) all-purpose flour
1/4 cup (35g) rice flour
(or use 1 cup, 140g, all-purpose flour, total)
6 tablespoons (50g) cocoa powder, natural or Dutch-process
Salted Caramel Filling
4 ounces (115g) soft, salted butter caramels
3 tablespoons (45ml) heavy cream
Ganache
4 1/2 ounces (130g) bittersweet chocolate, chopped
6 tablespoons (90ml) heavy cream
flaky sea salt
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1st Keep
 Ciara_Sorensen
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