Makes about 24 cookies, depending on cutter size

250g butter, softened

250g castor sugar

1 tsp vanilla extract

2 eggs

¼ cup evaporated milk (or regular milk)

500g cake flour

Caramel for sandwiching (optional)

Preheat oven to 180C, line baking sheets with baking paper and spray well with cooking spray.

Cream together the butter, sugar and vanilla until light and fluffy.

Add the eggs and milk and mix well to combine.

Mix in the flour to form a firm dough. Divide dough into two, then wrap in cling wrap and chill for at least an hour.

Roll the dough out to 1cm thickness then cut out shapes.

Bake the cookies for 10 – 15 minutes until the edges have just browned. Leave to cool on the tray for 5 minutes before transferring to a cooling rack to cool completely.

Once cool, spread the caramel onto cookies, then sandwich together.