Add sugars, golden syrup and salt and beat until pale and fluffy.
Add egg; mix until well blended,
Mix in vanilla. Add flour and mix until combined.
Gather dough into ball; divide in half. Flatten each ball into disk. Wrap disks separately in plastic and chill until firm, at least 1 hour. TIP: This dough Can be made 2 days ahead and kept chilled in the refrigerator until needed.
Preheat to 350°F/175°C.
Line 2 cookie sheets with baking paper. Roll out dough between 2 sheets of parchment paper (one disk at a time) to 1/8-inch thickness for 2-inch cookies and 1/4-inch for larger 4-inch cookies.
Using a cookie cutter, cut out cookies and transfer to prepared cookie sheets, spacing 1 inch apart.
If the cookies become too soft to transfer to baking sheets, place in freezer on baking paper for 5 minutes before continuing.
Gather the scraps, roll out dough, and cut more cookies, repeating until all dough is used.
Bake 1 sheet at a time for 10-12 minutes for 2 inch cookies or 12-14 minutes for 4 inch cookies or until the cookies are firm on top and golden around edges.
Allow to cool on cookie sheet for 5 minutes before transferring to cool completely on cooling racks.
For the Filling:
Roll out the fondant, using icing sugar for rolling (not flour) to just over a quarter of an inch thickness and cut into circles using the same cookie cutter as for the cookies.
Brush one side of the fondant with a little milk and press this onto the bottom of one cookie.
Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich.
Repeat with the remaining cookies, re-rolling the fondant if needed.
Makes around 20 Cookies
I just use a good quality store-bought, ready to roll fondant. You can make your own if you want, but it really isn’t necessary as long as you find a brand that’s not overly sweet. I feel if it’s too sweet, it will ruin the cookie.
If you want to make them look like mine, here’s what you’ll need – I used a double Sided Crinkled Cookie Cutter Set & for the flower print, I used a fondant press these are great for cookies. Just be careful to not cut through the whole cookie with them with the press. You only need to make a good indent. (As an Amazon Associate, a small commission is made from qualifying purchases).
In this recipe I used Golden Syrup (which is an amber-colored syrup with a rich, deep sweetness) it’s common in English baking and I’ve fallen in love with it since moving here. I know it can be hard to find in the US, but you can buy it here on Amazon.