There’s something about the crunch of a shortbread biscuit mixed with some decadent dulce de leche (aka caramel toffee sauce) that makes you want to eat the whole lot of them. If you have trouble finding the ddl (dulce de leche) then substitute Nutella or something equally rich and full of calories!
PREP TIME: 30 minutes
COOKING TIME: 15 minutes
160g butter, softened
⅓ cup icing sugar, sifted
1 tsp vanilla essence
1½ cups flour, sifted
2 tbs maizena (cornflour), sifted
⅔ cup dulce de leche (caramel sauce from Argentina) or caramel treat
Place the butter, icing sugar and vanilla in a Mixmaster and beat until pale and creamy in colour with a K beater. Add the flour and maizena and continue beating until a smooth dough forms.
Place the dough onto a sheet of plastic wrap and roll it out into a log, sealing the ends of the plastic wrap. Place the log in the fridge to become firm, about 30 minutes.
Preheat oven to 180°C (375°F). Prepare a baking tray with baking paper or a liner.
Slice the dough into about 1cm (½ inch) thick slices and place onto the baking tray and bake for about 10-12 minutes, or until biscuits are golden.
Remove from oven and place on a cooling rack. Once biscuits are completely cooled, spread half the biscuits with the dulce de leche using a palette knife. Then sandwich with the remaining biscuits.
Leave to rest on a lined tray until the dulce has firmed. Then pack into a Tupperware until ready to use.
DULCE DE LECHE
1 cup castor sugar
¾ cup cream
sprinkle of salt
Heat the castor sugar in a large frying pan. Swirl the pan all the time until it turns golden. When it is completely clear and very golden, add the cream, stirring all the time.
Be careful that it doesn’t splatter and that there are no lumps. Keep stirring until all the lumps disappear. Cool completely and then sprinkle with salt when ready to use.
Makes about 20 cookies
