Caramel Cookies

Dough:

1. Mix the starch, flour, sugar, coconut flakes and baking powder in a bowl. Whisk eggs and egg yolks together and add to the flour mixture together with the port wine and stir until crumbly. Add the butter and knead everything with your hands to a smooth, but quite soft dough. Shape this into a 6 cm thick roll on a correspondingly large piece of cling film, wrap it tightly and place in the refrigerator for at least 1 hour.
2. Preheat the oven to 200 ° O / bottom heat. Line 1 tray and a large, solid surface with baking paper. When the rolling pin has become firmer, but is still very pliable, cut it into 5 mm thick slices. If necessary, re-shape this slightly round by hand and place it on the sheet metal and prepared surface with a little space. Push the tray into the oven on the 2nd rail from below. The baking time is exactly 10 minutes. Take out immediately and bake the 2nd portion.
3. Arrange the finished cookies in pairs. Always one with the bottom up. Then prepare the caramel, because you have to stick to it or keep an eye on it.

Caramel:

1. Put the milk, sugar and vanilla flavor in a saucepan and bring to the boil while stirring. Turn the heat down 2/3 and let it simmer moderately. The heat may now only be in the bottom third of the available heating capacity. Whilst it simmering, stir it from time to time, let it puff a little and stir again. The process takes about 45 minutes. It is particularly important not to let the caramel out of your sight for the last 10 minutes. If it starts to get its caramel color and consistency during this time, stir in the rum and let it simmer for the last few minutes. Then immediately fill the cookies with it, but be careful, hot !!! To be on the safe side, put on gloves, caramel burns make a lot of “ouch” …. speak from painful experience …….
2. Fill a shallow bowl with the coconut flakes and keep it ready. So don’t wait too long to fill it, otherwise the caramel will turn into candy. It is ideal if you have the biscuits to be filled ready next to the stove (see also coconut flakes on the edge) so that you can leave the pot on the hotplate that is switched off and still warm. So now put a thick dab of caramel on each upside-down cookie. Put the second with its underside on top and press both slightly together so that the filling peeks out a little at the edge. Then immediately press this edge all around into the coconut flakes and place the finished biplane on a surface. When all are made and lie close together on the surface, pull the rest of the caramel with a pattern over the surface of the cookies and – if desired – decorate immediately with a decoration. Don’t wait too long, otherwise the caramel will be firm.
3. These cookies are meant to be enjoyed. They are so rich in content that one of them is enough for a cup of coffee …………. well, maybe two ………… ;-)))) ) They don’t only taste good at Christmas time, however.
4. The number of people mentioned above relates to a serving of 40 cookies, i.e. 20 double-deckers.