|Cajeta Real de Potosi Quemada 660 ml|
Preheat oven to 350⁰
Place the butter, icing sugar, flour, corn starch and egg in a food processor and process until smooth dough forms. Roll dough one tablespoon at a time into balls and place on a lined baking tray.
Flatten the dough slightly and place the trays in the refrigerator for 10 minutes or until firm. Bake the cookies in preheated oven for 15-20 minutes until lightly golden. Cool on racks.
To make the caramel filling, combine the condense milk, butter and honey in a heatproof bowl. Place bowl over a saucepan of boiling water and stir occasionally for 10-15 minutes or until the caramel is thick.
Cool the caramel for 10-15, then spoon onto the flat side of the cookie halves. Top with the remaining cookies and allow to firm.
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