Salted caramel milk with vanilla cocoa shortbread stars

Preheat the oven to 180°C, gas mark 4.

Place the flour, softened butter, egg, sugar and vanilla extract in a food processor and blend to form a soft dough. Remove half the dough and set aside.

To the dough remaining in the food processor, add the cocoa powder, sifted icing sugar and 1 tbsp milk to form another dough.

Wrap both cookie doughs in cling wrap and refrigerate for 30 minutes.

Roll out the light and dark doughs on a well-floured work surface to approx. 4mm thick. Cut out small stars with the small cutter at regular intervals. Place the vanilla stars where the chocolate stars had been cut out and vice versa. Finally, roll over it with a rolling pin. Cut out the stars with a large star cookie cutter and place on a baking sheet lined with baking paper.

Refrigerate the cookies for 30 minutes then bake in the preheated oven for 8 minutes or until the vanilla cookies are just turning brown on the edges.

Allow to cool completely.

To make the salted caramel milk, heat the milk until just below boiling point. Whisk in the salted caramel sauce. Allow to cool then chill until ready to serve.