Homemade caramel cookies
MAKES 35 PREPARATION: 10 MIN COOKING: 3 HR
1 can (380g) condensed milk
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.