Vanilla Cookies With Fudge Chocolate Filling

Place butter and sugar into mixer bowl and cream until smooth

Add pinch of salt, add eggs one at a time

then adding evaporated milk and vanilla scrapings, beat until creamy.

Adding the 5 cups of flour on low speed until batter turns into a ball.

Cling wrap the ball of dough and rest in refrigerator, at least 30 mins.

Take the ball from the cling wrap and just roll the ball into a little extra sugar, then place between 2 baking sheets to flatten and roll to 2mm thickness.

Peel back top baking sheet away from dough, then using your circle cookie cutter or the bottom of a glass, cut your cookie rounds.

Bake in preheated oven for 10 mins. No colour. Then allow to cool until firm to touch on cooling rack.

Ganache – make while cookies are cooling.