Caramel cookies

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Ingredients (10)

250 g	butter — softened
1	condensed milk — can
5 ml	vanilla — essence
810 ml	flour
125 ml	cornflour
7 ml	Baking powder
	salt — just a pinch

CARAMEL FILLING

1	condensed milk — can
50 g	butter
60 ml	brown sugar

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Method:

Preheat the oven to 180 °C. Grease a few baking sheets.

1. Beat the butter and condensed milk together until creamy. Add the vanilla essence, sift in the flour, cornflour, baking powder and salt and mix to form a soft dough.

2. Roll the dough into 4 cm balls and transfer to the prepared baking sheets, making sure the cookies are well spaced to allow for spreading. Press each ball lightly with a fork to flatten slightly.

3. Bake each batch for 8 minutes or until golden. Transfer to a wire rack to cool.

4. Caramel filling: Heat the condensed milk, butter and sugar in a pan over low heat, while stirring, for 5 minutes or until the mixture turns light golden brown and thickens.

5. Sandwich two biscuits at a time with the caramel filling.

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