Dulce De Leche Filled Cookies

Ingredients

3/4 cup unsalted butter, softened and diced
1 cup icing sugar, sifted
1 teaspoon vanilla extract
1 egg
2 teaspoons honey
2¼ cups plain flour, sifted
1 teaspoon baking powder
½ teaspoon baking soda
1 can sweetened condensed milk (for dulce de leche)

Directions

Preheat oven to 350°F and line two baking trays with non-stick baking paper.

Beat butter, sugar and vanilla in the bowl of an electric mixer until pale – this should take around five minutes.

Add the egg and honey and beat until combined.

Sift over the flour, baking powder, bicarbonate of soda and beat on low speed until a dough forms – do not over-beat.

Flatten into 2 discs, wrap in plastic wrap and place in fridge for half an hour.

Roll dough between two sheets of non-stick baking paper until 5mm thick and use a cutter to cut rounds from the dough, re-rolling as necessary.

Place on baking trays and bake for 5-9 minutes or until the edges are golden and centers are still a little soft. Cool on wire racks.

When completely cold spread dulce de leche on half the biscuits then sandwich with the remaining biscuits.

dulce de leche:
Place the unopened tin of sweetened condensed milk in a slow cooker, fill slow cooker with water, ensuring the tin is completely submerged, and cook on low for eight hours. You may need to top the water up a few times. Remove from water with tongs (the tin will be super hot) and allow to cool for a few hours before opening. Once opened place in a sealed container in the fridge.