Dulce de Leche Cookies
Sot, crumbly cookies sandwiched together with Dulce de Leche
Servings: 20
Ingredients
- 125 gram butter/1/2 cup
- 1/4 cup icing sugar
- 1 cup cake wheat flour
- 1/4 cup cornflour
- 1/2 tspn vanilla essence
- 1/2 cup Dulce de Leche or cheat's version Caramel
Instructions
- Preheat oven to 160 degrees celcius. Line a cookie sheet with parchment paper
- Using an electric or stand mixer cream butter and sugar until light and fluffy
- Beat in vanilla extract
- Add in cornflour and flour and mix until you form a soft dough. Do not add all the flour at once, little bits at a time is preferrable. If dough is too sticky add a little more flour
- Roll out the dough, about 1/2cm thickness. Cut them into rounds and refrigerate for 15 minutes
- Bake at 160 degrees celcius for about 10 minutes or until just slightly brown. I usually know my cookies are ready when I can smell them. Cookies should still be pale in colour
- Transfer cookies to a cooling rack to cool
- Once cookies are completely cool use a piping bag with a small nozzle and pipe the dulce de leche or caramel on one cookie and sandwich with the other
- Dust with icing sugar
Notes
- You can use a knife to spread some caramel onto the cookies
- The cookies must be stored in an airtight container, up to a week
- Always ensure your butter is at room temperature, the butter must be soft when beating it