Recipe makes about 15 sandwiches
½ cup icing sugar
¾ teaspoon salt
2 cups flour
castor sugar for dusting
Darling Sweet Bird’s Eye Chili Toffee Spread
In the bowl of a standing mixer using the paddle attachment, beat sugar until fluffy (+- 5 minutes), occasionally scraping down sides of bowl.
Add icing sugar and vanilla and beat for another 5 minutes, occasionally scraping down the sides of the bowl.
Combine and whisk together flour and salt. Add flour to butter mixture and beat on low until flour is just incorporated and dough sticks together.
Divide dough into two discs and wrap in clingwrap. Refrigerate until firm (about 30 minutes).
Preheat oven to 180˚C and line two baking sheets with baking paper.
Roll discs out on flour-dusted surface to a 1cm thickness and use cookie cutter to cut out circles. We used a 3cm round cutter.
Bake for 12 minutes until firm. Prick with fork and dust with castor sugar. Let cool completely on sheet.
Slightly heat Darling Sweet Bird’s Eye Chili Toffee Spread in microwave for about 20 seconds and spread onto cookie. Place another cookie on top to form your sandwich.
Sanet Eigelaar is a passionate baker who loves creating new and exciting recipes. She enjoys challenging herself to combine interesting ingredients in order to create something spectacular.
In 2016 Sanet competed in KykNET’s baking competition Koekedoor and she is the owner of a delightful coffee shop, Cup of Cake, in Saldanha.