Name: Caramel cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 18 servings
Cuisine: Bake
Ingredients: 150.00 g butter; 200.00 g caramel brown sugar; 250.00 ml cream; 1.00 eggs; 660.00 g flour cake; salt pinch; 75.00 g butter; 75.00 ml honey; 2.00 ml rum essence; 100.00 g chocolate melted

Recipe Disclaimer

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Ingredients (10)

150.00 g	butter
200.00 g	caramel brown sugar
250.00 ml	cream
1.00	eggs
660.00 g	flour — cake
	salt — pinch

FILLING

75.00 g	butter
75.00 ml	honey
2.00 ml	rum — essence
100.00 g	chocolate — melted

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Method:

Preheat the oven to 200 ºC (400 ºF). Spray two large baking trays with non-stick spray.
Beat the butter until light and creamy. Add small quantities of the brown sugar while beating continuously.
Add the cream and egg, beating continuously until well blended.
Sift the cake flour and salt together and add to the butter mixture. Mix to form a stiff dough, shape into a ball and wrap in plastic wrap. Chill for 1 hour.
On a floured surface, roll out the dough until 3-5 mm thick. Cut out shapes with a cookie cutter and place on the prepared baking trays. Bake for 10 minutes or until golden brown. Cool slightly before removing from the baking trays and cool completely on a wire rack.
Beat the butter until creamy. Add the honey and rum essence. Beat well. Sandwich the biscuits together with the filling.
Brush the biscuits with the melted chocolate and leave to dry completely before storing in an airtight container.
Makes 17-20 sandwiched biscuits.