Caramel-stuffed Snickerdoodles

Sift the flour and bicarb into a large bowl. Stir through caster sugar. Whisk butter, eggs and vanilla together in a jug, then fold into the dry ingredients. Cover with plastic wrap and chill for 2 hr or until mixture is firm enough to roll into balls.

Preheat oven to 200°C (180°C fan forced). Line 2 large baking trays with baking paper.

Roll heaped tablespoons of cookie mixture into balls, pushing a Jersey Caramel piece into the centre of each ball. Then roll in cinnamon sugar to coat.

Place onto prepared trays, leaving room for spreading. Bake for 8-10 min. Cool on trays for 5 min before transferring to wire racks to cool completely.