I made these for Andrew to take in to work tomorrow (Friday) for Valentine’s Day.  They are very simple and incredibly tasty!

Here’s the recipe for the Brown Sugar Cookies:

125g unsalted butter
1 teaspoon vanilla extract or essence (I used imitation because it’s actually BETTER than real vanilla extract.)
½ cup brown sugar
1 tablespoon golden syrup (or you can use honey or a thick maple syrup)
1¼ cups self-raising flour

Cream butter, vanilla, sugar and honey until light and creamy. Mix in flour and blend until doughy.  Very lightly flour a wooden rolling board and hand flatten the dough very carefully.  The dough is too delicate to roll with a pin.  Then cut out your shapes, place on a flat cookie sheet lined with baking paper and cook at 150ºC (or 130ºC Fan Forced which is what I did) for 30 minutes or until firm.  Remove and let cool.  Once cool, roll out your icing using sifted caster sugar as a flouring agent on your rolling board and cut using the same shapes you used for the cookies.  Brush some golden syrup (like a glue) onto the inner portion of the cookie, and place the icing on top and in the center.

That’s it!  So simple and tasty and perfect for people with egg allergies.