Caramel Lace Sandwiches

Cook Time 25 minutes

Servings 18 cookies

Ingredients

110g unsalted butter

120g light brown sugar

65g almond meal

Pinch of salt

20g honey

1 tsp vanilla extract

Melted dark chocolate, to serve

Method

Preheat the oven to 190°C and line a baking tray with baking paper or a silicone mat.

In a saucepan, melt the butter before mixing in the remaining ingredients.

Allow the mixture to set in the fridge or freezer for 5 - 10 minutes to thicken before rolling into 8g balls (1 tsp roughly). At this stage, you can freeze the balls if you don’t want to bake them all at once. Allow ample room for the cookie to spread as it will spread a lot!

Bake for 6 - 7 minutes, or until thin and lace-like in appearance. Remove from the oven and using a round ring cookie cutter, circle around each cookie to make a uniform round shape. Allow to cool completely on the tray before sandwiching with melted chocolate (tempered is best, but it’s not necessary).