INGREADIENT

• 300 g chocolate shortcrust pastry
• 1 jar salted caramel spread
• 1 tbs icing sugar

Direction

1. Preheat oven to 180C. Line a tray with baking paper.
2. Cut the pastry sheet into shapes and place on the tray. They won’t expand so you don’t need to leave a lot of room between each cookie.
3. Bake the cookies for 10-15 minutes then transfer to a wire rack to cool.
4. When they have completely cooled, turn a cookie upside down and add half a teaspoon of salted caramel to the middle. Using another cookie, gently squeeze them together to create a sandwich.
5. Refrigerate the sandwiches so the caramel sets and dust with icing sugar before serving.