INGREDIENTS COOKIES
150g butter.
250ml caramel brown sugar.
250ml cream.
1 egg.
1180ml flour.
pinch of salt.
INGREDIENTS FILLING
75g butter.
75ml honey.
25ml rum essence.
100g chocolate, melted.
STEPS COOKIES
Preheat oven to 200°C.
Spray 2 large baking trays with non-stick spray.
In a bowl beat the butter until light and creamy.
Add small quantities of the brown sugar at a time, while beating continuously.
Add the cream and egg.
Beat well.
Sift the flour and salt together.
Add to the butter mixture.
Mix to form a stiff dough.
Shape into a ball.
Wrap in plastic wrap.
Place in fridge and chill for 1 hour.
On a floured surface, roll out the dough until 3-5mm thick.
Cut out shapes with cookie cutters.
Place cookies on baking trays.
Bake for 10 minutes or until done and golden brown.
Cool slightly on baking trays.
Place cookies on a wire rack and allow to cool completely.
STEPS FILLING
In a bowl beat the butter until creamy.
Add the honey and rum essence.
Beat well.
Sandwich the cookies together with the filling.
Brush the tops of the cookies with the melted chocolate and leave to dry completely.
Store in airtight containers.
