Ingredients
For the Cookie Dough:
• 2 cups (250g) all-purpose flour
• ½ cup (115g) unsalted butter, softened
• ¼ cup (50g) granulated sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• 2–3 tbsp cold milk (for binding)
For the Fillings:
Caramel Filling:
• ½ cup (120ml) dulce de leche or soft caramel
Coconut Filling:
• ½ cup (50g) desiccated coconut
• 2 tbsp sweetened condensed milk
Chocolate Filling:
• ½ cup (90g) chocolate chips or finely chopped chocolate
Instructions
Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
In a bowl, cream butter and sugar until light and fluffy.
Add vanilla and mix well. Gradually add flour and a pinch of salt, mixing until a soft dough forms. Add milk one teaspoon at a time if needed to bring the dough together.
Divide dough into small balls (about 1–1.5 tbsp each).
Roll each ball into a small circle or oval.
Place a small amount of your desired filling (caramel, coconut, or chocolate) in the center.
Fold the dough over to form a samosa shape (triangle or half-moon), sealing the edges gently with a fork.
Place on the prepared baking tray and bake for 12–15 minutes, or until the edges are lightly golden.
Cool completely on a wire rack before serving.
Tip:
For extra shine, brush the tops lightly with milk or egg wash before baking.
You can mix fillings for variety — for example, a chocolate-coconut samosa or caramel-chocolate combo.