125 g butter(softened)
110 g caster sugar
1 tbsp golden syrup
95 g crunchy peanut butter
225g plain flour
125 ml caramel (or dulce leche)
Beat the butter, sugar, golden syrup and peanut butter in a bowl with an electric mixer until light and fluffy. Stir in sifted flour. Cover the dough and refrigerate for a half an hour.
Preheat the oven to 160oC-170oC. Line two oven trays with baking paper.
Roll the dough between the sheets of baking paper until 3mm thick and cut the cookies (hearts, rounds or flowers… any shape you like) from the dough. Gather scrapes each time, reroll the cookies once more. It should be the odd number of cookies, as it will be low and top parts.
Bake all the cookies for 10 minutes or until golden brown. Cool on the trays.
Spread one part of baked cookies with caramel and top with the same shape parts. Dust with sifted icing sugar to serve.