Homemade caramel cookies

MAKES 35 PREPARATION: 10 MIN COOKING: 3 HR

1 can (380g) condensed milk

COOKIES

375ml (1½c) butter, at room temperature

250ml (1c) icing sugar

125ml (½c) castor sugar 5ml (1t) vanilla essence pinch of salt

750ml (3c) flour

Preheat the oven to 180°C. Grease a baking sheet with non-stick spray.

1 Remove the label from the can of condensed milk. Put the unopened can in a pot, cover with water and simmer over medium heat for 3 hours. Carefully remove and allow to cool before opening.

2 COOKIES In a large bowl, beat together the butter and sugars. Add the vanilla essence and salt. Slowly add the flour, 250ml (1c) at a time, until well mixed.

3 Put the dough on a floured surface and roll out to 1-cm thick.

4 Using a round cookie cutter, glass or tea cup, cut out cookies and put on the prepared baking sheet. Bake for 10 minutes or until done and golden.

5 Put a spoonful of the homemade caramel in the centre of half of the cookies and spread with the back of a spoon. Sandwich with the remaining cookies.