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Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Use an electric mixer to beat butter, sugar and egg in a large bowl until just combined. Add the flour, cocoa powder, vanilla and almond extract and beat until the mixture just comes together.
Step 2
Turn dough onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to chill.
Step 3
Roll out the dough on a lightly floured surface until 3mm thick. Use a 5cm round fluted pastry cutter to cut discs from the dough, rerolling excess. Place on the lined tray. Use a 1cm star cutter to cut shapes from the centre of half the discs. Bake for 10-12 mins or until firm. Cool on the tray.
Step 4
Spread a little caramel over 1 full biscuit. Top with 1 cut biscuit. Repeat with the remaining biscuits.
1 cup (250ml) Coles Bake & Create Caramel Dulce De Leche
Description
Filled with chewy caramel, these delicious chocolate sandwich cookies will go down a treat. They’re great for gifting, too!
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Use an electric mixer to beat butter, sugar and egg in a large bowl until just combined. Add the flour, cocoa powder, vanilla and almond extract and beat until the mixture just comes together.
Step 2
Turn dough onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to chill.
Step 3
Roll out the dough on a lightly floured surface until 3mm thick. Use a 5cm round fluted pastry cutter to cut discs from the dough, rerolling excess. Place on the lined tray. Use a 1cm star cutter to cut shapes from the centre of half the discs. Bake for 10-12 mins or until firm. Cool on the tray.
Step 4
Spread a little caramel over 1 full biscuit. Top with 1 cut biscuit. Repeat with the remaining biscuits.
