|Vanilla extract||1 teaspoon|
|Single cream||150 gr|
For the cookies;
Put the butter, sugar and vanilla in a kitchen and mix. Then add the flour, egg and egg yolk until you have a smooth dough.
Knead the dough and put it on a flowered surface and divide the dough in 2.
Roll the 2 parts out to 5mm and put this in the fridge for 10 minutes.
Cut the dough in round shapes and place this on some baking paper.
Put the cookies in the oven for 15 minutes on 180 degrees or until they look brown.
Cook the cream and the butter in a small pan and remove from the heat when it boils.
Heat up the sugar and water in a bigger pan on high heat and when the the sugar is melted you stop with stirring. Let this mixture boil until it looks brown and when it is 180 degrees.
When it is 180 degrees, you take it from the heat and you slowly add the milk mixture into the sugar. Keep stirring.
Then put it back on the heat and stir for 5 more minutes until it gets thicker.
Take a cookie and put some caramel on top. Then add another cookie so you have a sandwich.
When you want the caramel a bit darker leave the sugar on the heat until it is 185 degrees.
You can keep caramel in the refrigerator for 1 week.