Prepare the biscuits:

1. Beat together butter and powdered sugar.
2. Add egg
3.  Mix in the sifted flour, cocoa and salt. Do not overmix. When well combined, film and refrigerate for 30min.
4. Take the dough out and roll it out to a thickness of 3mm between two sheets of parchment paper
5. With a 2.5 inch / about 6cm diameter cookie cutter cut dough disks and place them on a baking sheet lined with parchment paper
6. Refrigerate for 1h
7. Preheat the oven at 350F/180C
8. Bake for 10 min and let cool completely on a wire rack

Prepare the ganache:

1. Heat the heavy cream up to a boil.
2. Pour over the chocolate and let sit for 2 min
3. Mix thoroughly well until obtaining a silky ganache
4. Mix in 100g salted caramel.
5. Refrigerate for 2h.

Assembly:

1. Using a spoon or a piping bag, apply 1 to 1.5tsp of chocolate caramel ganache on the bottom of half the cookies
2. Top with the other half of the cookies and presslightly to spread the ganache to the edge of the cookies.
3. If desired you can decorate the sandwichcookies: dip 1/3 of each cookie in the ganache and then cover with crushedchocolate strudel or Oreo cookies powder
4. Enjoy!

You can store those cookies in a container in the fridge for up to a week.

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