These deliciously sweet and gooey cookie sandwiches are the perfect combination of our Golden Caster Sugar and Carnation Condensed Milk, give them a go this national baking week!
These deliciously sweet and gooey cookie sandwiches are the perfect combination of our Golden Caster Sugar and Carnation Condensed Milk, give them a go this national baking week!
Make
the biscuit dough. In a large mixing bowl beat together the butter and sugar
until fluffy.
Beat
in the egg, condensed milk and the vanilla. Fold in the flour and baking powder
then mix until you make a smooth dough. Wrap the dough in cling film and refrigerate
for at least 30 mins.
Roll
out the dough on a lightly floured surface to 0.5 mm thick. Using a 6 cm round
cookie cutter cut out about 60 disks.
Place
half the biscuits onto 2 large baking trays, lined with greaseproof baking
paper, leaving some space between them.
Bake
in a preheated oven to 200°C/180°C fan/gas 6
for
about 10 mins.
Repeat
with the remaining half.
Transfer
to a wire rack and leave to cool down completely.
Make
the buttercream. Using an electric whisk, beat the butter for a few mins. Add
the icing sugar and beat for a further few mins. Fold in the condensed milk and
vanilla and mix until well combined.
Transfer
the buttercream to a piping bag fitted with a nozzle of your choice.
Sandwich
the biscuits.
Melt
the chocolate then transfer to a small piping bag. Cut off the tip then
drizzle the chocolate over the biscuits.
