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.
Warm all ingredients in a saucepan on low heat on stove top, until combined well and smooth.
Allow to cool, then place in the fridge until completely cooled. This is a fudge like chocolate filling, and absolutely delicious.
Place a tablespoon in between 2 vanilla cookies and sandwich together to serve. Enjoy.
0 servings