Caramel cookies

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Makes 30

Preparation: 15 min

Cooking: 30 min

250 g butter, softened

1 can (385 g) condensed milk

5 ml (1 t) vanilla essence

810 ml (3¼ c) flour

125 ml (½ c) cornflour

7 ml (1½ t) baking powder

pinch of salt

CARAMEL FILLING

1 can (385 g) condensed milk

50 g butter

60 ml (¼ c) brown sugar

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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