GOLDEN OAT CARAMEL COOKIES
These cookie sandwiches are simply two deliciously golden ANZAC cookies glued together with vanilla buttercream and a thick coat of dulce de leche. They're so delicious, and great all year round - though definitely something enjoyable to make at home with the family for ANZAC Day as well. I've got a super easy way to make dulce de leche - and this can be done in advance (see recipe down the bottom).
– 150g rolled oats
– 387g caster sugar
– 94g fine coconut
– 263g plain flour, sifted
– 5g bi carb soda
– 187g unsalted butter, room temperature
– 38g golden syrup
– 80ml hot water
- Preheat oven to 160°C, grease baking trays.
- Mixed rolled oats, caster sugar, coconut, flour and bi carb soda in a large mixing bowl.
- In a pot, melt butter, golden syrup and hot water together.
- Pour liquid mix into dry ingredients, and mix until it just combines in a soft dough.
- Roll into balls of about 30g, and place spaciously on trays. Press slightly flat.
- Bake for 20-25 minutes or until golden brown.
- Cool cookies completely on trays before removing.
To assemble cookie sandwiches:
- Match cookies into pairs on a flat surface.
- Using a spatula, spread one of the cookies from each pair with a liberal layer of dulce de leche (see below how to make dulce de leche).
- Using a piping bag (or spatula), place a 'blob' of vanilla frosting on top of the caramel layer, about half a centimetre away from the edges of the cookie.
- Sandwich cookies together with their complimentary pair.
* Makes 18 cookie sandwiches, which can last 2-3 weeks stored in an airtight container in the fridge. Bring to room temperature before eating for maximum deliciousness!
VANILLA BUTTERCREAM FROSTING
- Combine all ingredients in kitchen aid and beat until light and fluffy, this process can take 15 mins or even longer sometimes – don’t worry! The longer you beat the buttercream, the fluffier and lighter in colour it gets!
DULCE DE LECHE
- Remove all paper from the tin of Nestle Condensed Milk.
- Place tin in a pot, and fill the pot with water until the tin is full submerged.
- Bring to boil on stove top and continue to cook for three hours. It is important to monitor that the water level does not fall below the tin - if so, replace with water (otherwise the tin may explode!)
- Once cooked, remove from heat and let cool until room temperature - it's not ready to use! It keeps for months unopened in the fridge, otherwise use within 7 days of opening.
– 1× vanilla buttercream frosting recipe
– 1× 395g can of dulce de leche
see below for instructions!
– 360g unsalted butter
– 90g pure icing sugar
– 50ml full cream milk
– 1 tsp vanilla bean paste
– 1 x 395g tin Nestle Condensed Milk