Choc-caramel sandwich cookies
Filled with chewy caramel, these delicious chocolate sandwich cookies will go down a treat. They’re great for gifting, too!
Makes
30
Prep
15m
Note: + cooling & 30 mins chilling time
Cooking
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.
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.
