These caramel filled shortbread cookies are a TREAT! So much fun to make and so delicious. I like to make the caramel the day before so it can sit in the fridge overnight and then you can spread it easily on the cookies.
for the cookies:
225g vegan butter (I used Nuttelex) 250g plain flour 100g caster sugar 1 tsp vanilla extract
Rolling pin Cookie cutters
for the caramel:
1/3 cup coconut sugar 1/3 cup coconut milk pinch of salt
Chocolate to melt Shredded or desiccated coconut
1. To make the cookies, soften the butter first and add other ingredients. Mix to form a soft dough. Add more flour if the dough is too sticky. Roll out and cut out shapes (you can go as thin or thick as you'd like with them, 1cm to 2cm works well)
2. Place them on a lined baking tray and bake at 190 ° C for 10 to 12 mins. Remove from the oven and let them sit for 5 mins before moving to a cooling rack and letting them cool completely.
3. Fill them with caramel once the cookies have cooled down. You can do this with a butter knife, spread a small amount of caramel into the center of one cookie and then place a second cookie on top. Press down so the caramel will spread to the edges. Repeat with remaining cookies.
4. You can enjoy them as they are or decorate them. I had a bowl of melted chocolate and a bowl of desiccated coconut, I dipped each cookie sandwich into the melted chocolate first and then in the coconut and let them set on a sheet of baking paper. Delicious!