Choc-caramel sandwich cookies

Filled with chewy caramel, these delicious chocolate sandwich cookies will go down a treat. They’re great for gifting, too!

30

15m

Note: + cooling & 30 mins chilling time

15m

Ingredients

  • 125g butter, softened
  • ½ cup (125g) caster sugar
  • 1 Coles Australian Free Range Egg
  • 11/4 cups (185g) plain flour
  • ¼ cup (25g) cocoa powder
  • 1 tsp vanilla bean paste
  • 1 tsp almond extract
  • 1 cup (250ml) Coles Bake & Create Caramel Dulce De Leche

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.

Dietary information

Peanut-free
Sesame-free
Soy-free
Vegetarian

Nutrition Information

Per Serve

Energy: 408kJ/98 Cals (5%)

Protein: 2g (4%)

Fat: 4g (6%)

Sat fat: 3g (13%)

Carb: 14g (5%)

Sugar: 9g (10%)

Fibre: 0.4g (1%)

Sodium: 42mg (2%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.