Step 1

Stir butter, dates and sugar in a small saucepan over medium-low heat for 5 minutes or until dates have softened. Add bicarbonate of soda and stir to combine. Set aside to cool.

Step 2

Preheat oven to 160C/140C fan forced. Line two large trays with baking paper.

Step 3

Place the flour, egg, vanilla, milk and date mixture in a large bowl. Using your hands, bring mixture together to form a smooth dough, adding a little more milk if needed. Shape tablespoons of mixture into balls and place on tray. Flatten slightly with the back of a fork. Bake for 13-15 minutes or until biscuits are golden. Cool on trays.

Step 4

To make vanilla cream, use an electric mixer to beat butter, sugar and vanilla bean paste until light and fluffy. Add milk and beat to combine. Place vanilla cream in a snap lock bag and snip off the corner.

Step 5

Pipe vanilla cream around edge of half the biscuits. Fill centre with caramel syrup. Top with remaining biscuits. Serve.