These melt-in-the-mouth shortbread-like cookies originate from South America and are full of dulce de leche and rolled in desiccated coconut

• Preparation and cooking time
  • Prep:45 minutes
  • Cook dinner:15 minutes – 20 minutes
• Straightforward
• makes 30

• Vegetarian

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Components

• 200g plain flour
• 300g corn flour
• 2 tsp baking powder
• 250g unsalted butter, softened at room temperature
• 150g caster sugar
• zest of 1 lemon
• 3 massive egg yolks
• 1 tbsp cognac
• 1 tsp vanilla extract
• 450g jar dulce de leche
• 50g desiccated coconut

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Methodology

• STEP 1

  Mix the flour, corn flour and baking powder collectively in a bowl with a pinch of salt. Utilizing a meals mixer or an electrical whisk in one other bowl beat the butter along with the sugar and lemon zest till very pale. Add the egg yolks adopted by the Cognac and vanilla extract. Beat within the dry substances till you have got easy dough. Wrap the dough in clingfilm and chill for no less than 1 hour. You can also make the biscuit dough the day earlier than and depart within the fridge.

• STEP 2

  Line two massive baking trays with baking parchment. Roll out the dough on a calmly floured floor to the thickness of a pound coin then reduce out 60 biscuits with a 5cm spherical or fluted cutter. Put the biscuits again within the fridge for 20 minutes to agency up.

• STEP 3

  Warmth the oven to 180C/160C fan/fuel 4. Bake the biscuits for 8 minutes till simply set. You need the biscuits to remain pale with a crumbly texture. Go away to chill utterly earlier than sandwiching two biscuits along with a spoonful of dulce de leche. As soon as all of the biscuits are sandwiched collectively roll in desiccated coconut.