Brown Sugar Frosting Cookies
50 grams unsalted butter, melted and cooled slightly
150 grams dark brown sugar
125 grams double cream
2 teaspoons pure vanilla bean paste or extract
1 large egg
250 grams plain flour
1/2 teaspoon bicarbonate of soda

Dark Caramel Ganache
150 grams dark couverture, minimum 70% cacao
1/8 teaspoon coarse sea salt
30 – 50 grams caramel*
150 grams pure cream (35% butterfat)
15 grams unsalted butter. at room temperature

*For the best flavour, make your own caramel (follow the link to the recipe). But if you are pressed for time, or can’t be bothered, use a good quality bought caramel or caramel syrup. If using a syrup, you will need to adjust the quantity. Start with a small amount (one or two tablespoons) and taste test it before adding more.

OR

Orange & White Chocolate Ganache
150 grams white couverture
finely grated zest of 1 orange
150 grams pure cream (35% butterfat)
10 grams unsalted butter, at room temperature
15 millilitres Triple Sec, Cointreau, or Grand Marnier (optional)