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Beat the butter in large bowl smooth & creamy.
Add sugars, golden syrup and salt and beat until pale and fluffy.
Add egg; mix until well blended,
Mix in vanilla. Add flour and mix until combined.
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.
Preheat to 350°F/175°C.
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.
Using a cookie cutter, cut out cookies and transfer to prepared cookie sheets, spacing 1 inch apart.
If the cookies become too soft to transfer to baking sheets, place in freezer on baking paper for 5 minutes before continuing.
Gather the scraps, roll out dough, and cut more cookies, repeating until all dough is used.
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.
Allow to cool on cookie sheet for 5 minutes before transferring to cool completely on cooling racks.
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.
Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.
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.
Repeat with the remaining cookies, re-rolling the fondant if needed.
Makes around 20 Cookies