Step 1

Beat the butter in large bowl smooth & creamy.

Step 2

Add sugars, golden syrup and salt and beat until pale and fluffy.

Step 3

Add egg; mix until well blended,

Step 4

Mix in vanilla. Add flour and mix until combined.

Step 5

Gather dough into ball; divide in half. Flatten each ball into disk. Wrap disks separately in plastic and chill until firm, at least 1 hour. TIP: This dough Can be made 2 days ahead and kept chilled in the refrigerator until needed.

Step 6

Preheat to 350°F/175°C.

Step 7

Line 2 cookie sheets with baking paper. Roll out dough between 2 sheets of parchment paper (one disk at a time) to 1/8-inch thickness for 2-inch cookies and 1/4-inch for larger 4-inch cookies.

Step 8

Using a cookie cutter, cut out cookies and transfer to prepared cookie sheets, spacing 1 inch apart.

Step 9

If the cookies become too soft to transfer to baking sheets, place in freezer on baking paper for 5 minutes before continuing.

Step 10

Gather the scraps, roll out dough, and cut more cookies, repeating until all dough is used.

Step 11

Bake 1 sheet at a time for 10-12 minutes for 2 inch cookies or 12-14 minutes for 4 inch cookies or until the cookies are firm on top and golden around edges.

Step 12

Allow to cool on cookie sheet for 5 minutes before transferring to cool completely on cooling racks.

Step 13

Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie cutter as for the cookies.

Step 14

Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.

Step 15

Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.

Step 16

Repeat with the remaining cookies, re-rolling the fondant if needed.

Step 17

Makes around 20 Cookies