This is the recipe I used:
List of ingredients
For the dough
- 400 grams all purpose flour
- 250 grams butter, at room temperature
- 180 grams sugar (just normal white sugar)
- 1 egg, at room temperature
- ¼ tsp salt
- 2 tsp baking powder
For the syrup filling
- 80 grams butter
- 120 grams brown sugar
- 200 grams syrup (stroop would have been ideal, you can substitute maple syrup like I did, or golden syrup, or honey, depending on the flavor you want)
- ½ tsp cinnamon
Using a stand mixer, mix the dough’s butter, sugar, salt and egg until creamy light and fluffy. Add the dough’s flour and baking powder and knead into a cohesive dough. Don’t over mix, if it forms a ball it is done. Cover in plastic wrap and let the dough rest in the fridge for an hour.
Preheat the oven to 355 ° F
Roll out the chilled dough on a floured work surface to about 3mm thick and cut out circles about 8 cm in diameter (I used biscuit cutters and made some bite sized cookies as well). Place these on a cookie sheet that has been covered with parchment paper.
Bake the cookies for 13-15 minutes at 355 ° F until light golden brown. Let the cookies cool on a wire rack.
To make the filling:
Put all the ingredients in a heavy saucepan, cook on medium stirring constantly. Bring the mixture to a boil and cook until the caramel reaches soft ball stage (I use a cup of ice water to test if it has reached the correct stage). Remove the pan from the heat and let it cool until warm and thick. Put a heaping teaspoon of caramel on half the cookies and place another cookie on top.
Enjoy!
