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


  1. Preheat oven to 160°C, grease baking trays.
  2. Mixed rolled oats, caster sugar, coconut, flour and bi carb soda in a large mixing bowl.
  3. In a pot, melt butter, golden syrup and hot water together.
  4. Pour liquid mix into dry ingredients, and mix until it just combines in a soft dough.
  5. Roll into balls of about 30g, and place spaciously on trays. Press slightly flat.
  6. Bake for 20-25 minutes or until golden brown.
  7. Cool cookies completely on trays before removing.

    To assemble cookie sandwiches:
  8. Match cookies into pairs on a flat surface.
  9. 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).
  10. 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.
  11. 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!


  1. 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!


  1. Remove all paper from the tin of Nestle Condensed Milk.
  2. Place tin in a pot, and fill the pot with water until the tin is full submerged.
  3. 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!)
  4. 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