To make the dough, mix butter, sugar, egg and vanilla until light and fluffy. Sift the flour, pinch of salt and cocoa and combine until it comes together as a cookie dough. Mould with your hands into a disc, wrap in clingfilm and rest the dough in the fridge for 30 minutes – 1 hour.
Preheat the oven to 180°C.
Roll out the dough between two pieces of baking paper to 1-1.5cm thickness and use a 6cm cookie cutter to cut out 20 circles. Place them in the oven for 6-8 minutes until cooked. Allow to cool.
Once cooled, pipe the caramel spread in the center of one biscuit leaving a 2cm border. Then gently press another biscuit on top, and dip into the melted milk chocolate with two forks until well coated. Pipe a drizzle of the white chocolate over the top of them as decoration.
Set in a cool dry area for 20 minutes or until firm.
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