(makes 24 x 2 and 1/4" cookies)
(Recipe adapted from Roxana's Home baking)
I first tried these dulce de leche (essentially caramelised condensed milk) sandwich cookies on my trip to Buenos Aires a number of years ago. I was strictly instructed by my trusty flatmate to go to any Havanna shop and try one, but there were so many choices (chocolate-covered, triple-layered etc) I went at least 3 times (in 5 days)! This simple version that i tried making is delicate, sweet and bite-size, generously filled with the popular dulce de leche spread (literally meaning "candy of milk"), which is sickly sweet but very addictive in small quantities!
Prep time: 20 min + 1hr (in fridge)
Cooking time: 20min + 20 min to assemble
Ingredients
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| Gooey at room-temperature, but the can or home-made version may work better! |
1/2 cup room temperature butter
1/3 cup sugar
2 egg yolks
1 tsp vanilla extract
rind of 1/2 lemon (or orange)
1 cup cornstarch
3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
To assemble
1 x 450g jar or can of Dulce de Leche (or you can apparently make this with your evaporated milk)
1/2 C desiccated coconut, crushed
Method
1. Add the butter and sugar in a mixing bowl and cream the mixture until light and fluffy (approx 2-3 min).
2. Add the egg yolks, vanilla and rind, and mix until incorporated, scraping down the sides of the bowl with a spatula occasionally.
3. Put all the dry ingredients together in a separate bowl; cornstarch, flour, salt, baking powder and soda. Gradually mix until just incorporated.
4. Turn the dough out onto a piece of plastic wrap, shape it into a disk and wrap it tightly. Place in the refrigerator until firm, at least 1 hour.1. Add the butter and sugar in a mixing bowl and cream the mixture until light and fluffy (approx 2-3 min).
2. Add the egg yolks, vanilla and rind, and mix until incorporated, scraping down the sides of the bowl with a spatula occasionally.
3. Put all the dry ingredients together in a separate bowl; cornstarch, flour, salt, baking powder and soda. Gradually mix until just incorporated.
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| From top left (clockwise); a) Step 2 before the eggs, b) after the eggs are in, c) firmer mixture once the flour mixture is added, d) Step 4 - a firm gooey mixture to glad wrap up and put in the fridge |
5. Meanwhile, heat the oven to 180˚C. Line 2 trays with baking paper and set aside.
6. Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness.
NB. The dough will crack but can be easily patched back together. Also, if the dough sticks to the rolling pin, you can try to just flatten with your hands, however this may result in an uneven thickness, you may try a combo of both.
7. Cut out 20 to 24 rounds using a 2 inch cookie round cutter, re-rolling the dough as necessary until all of it is gone.
NB. Start cutting closest to the edge so easy to pick the cut cookie up. You may need a pastry cutter to help get it off the surface.
8. Place the cookies on the prepared baking sheets and bake them in preheated oven for 12-13 minutes. Transfer to a wire rack to cool completely.
9. Spoon on one cookie a generous teaspoon of dulce de leche in the middle. Place a second cookie on top and gently press to create a sandwich with a bit of caramel squeezing out the sides. Gently roll the edges in coconut. Repeat for all the cookies!
10. To serve, sprinkle with icing sugar, and serve with tea or coffee!
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