Step 1

Place the unopened tin of vegan condensed milk in a pot of simmering water fully submerged for 3 hours.

Step 2

Drain then place in cold water.

Step 3

Once cool enough to handle, open the tin and transfer to a container. The milk should have turned to a thick caramel consistency. *You will not need to add the cream and butter if the caramel has set to spreading consistency in the tin. However If it needs to be thicker, transfer to a pot and mix over medium heat until thickened and dark in colour. Watch it doesn’t burn. Add the butter and cream and mix well. Place in the fridge to cool.

Step 4

Make a flax egg by mixing 1 tablespoon of milled flax seeds in a bowl with 3 tablespoons water. Allow the mixture to sit for at least 5 minutes.

Step 5

Cream the butter and sugar together using a rubber spatula or wooden spoon until light and fluffy. Add in the vanilla, flax egg and apple cider vinegar and mix well.

Step 6

Sieve the dry ingredients together then add to the butter mix, mix until it comes together, don’t over mix at this stage. Using your hand form a ball and wrap in clingfilm and place in the fridge until firm enough to roll out. At least 30 minutes.

Step 7

Take the dough out of the fridge. Allow it to sit for a few minutes while you prep your rolling area by lightly dusting the worktop with flour.

Step 8

Place baking paper on a baking tray or two.

Step 9

Roll the dough out to 5mm thick then by using a 6cm cookie cutter, cut out the rounds and place onto the prepared baking tray.

Step 10

Place all the discs in the fridge for 10-15 minutes

Step 11

Preheat an oven to 180°C then bake your cookies for 8-10 minutes until golden around the edges.

Step 12

Remove but leave on the tray until cool then transfer to a wire rack to cool completely.

Step 13

Spread the caramel onto the inside of 1 biscuit then place another biscuit on top, squeeze them together gently so the filling is visible around the edges.

Step 14

Roll the biscuits in desiccated coconut, covering the caramel edges