Makes about 24
These are so fantastic. A favourite in South America and Spain but here I have adapted the idea of dulce de leche sandwiched between of two crumbly biscuits to suit our family’s taste buds. Don’t be put off by the number of steps – sometimes writing things takes so many words it can put you off but if you saw a video you would think it was easy.
100g icing sugar
200g plain flour
200g soft butter
1 tsp vanilla extract
a couple of pinches of sea salt
75g dark chocolate
1 tsp coconut oil or olive oil
1 can caramelised condensed milk (Carnation do a great one)
- Preheat the oven to 160˙C.
- Put the icing sugar, plain flour and cornflour into the bowl of a Magimix. If you don’t have a Magimix then sift through a sieve into a large bowl.
- Blitz to combine and get rid of the lumps in the icing sugar.
- Add the soft butter, vanilla extract and the salt.
- Blitz until the mixture begins to come together into a few clumps. Again if you don’t have a Magimix then use a hand held electric whisk to bring it all together to form a dough.
- Divide the dough in half and put one half onto a silicone sheet and top with another. If you don’t have silicone then use cling film or baking paper.
- Using a rolling pin roll the dough out to about 2.5mm thick.
- Put the dough and the silicone onto a baking tray and then place in the fridge to allow the butter to harden again.
- When hard use a 5cm round cookie cutter to create as many rounds as possible.
- Line a baking sheet with a piece of silicone or baking paper.
- Place the rounds onto this.
- Bring the excess dough into a ball shape, re-roll and then cut out into rounds. Repeat until all the dough is used.
- Bake in the oven for about 8 minutes checking after 5 to turn the baking tray around and return to the oven.
- When cooked (and maybe a little golden but not brown) remove from the oven and transfer to a cooling rack.
- Repeat with the second half of the dough.
- Now chop the chocolate into small pieces and put into a bowl with the coconut oil.
- Melt and give it a gentle stir to combine. I put mine on the back of my Aga but you may wish to use a microwave and if so do it at 3-5 second blasts – you don’t want the chocolate to get too hot and seize (ie get gritty). Or put over a barely simmering bain marie (pan of water).
- When the shortbread rounds are cool select half of them to use as the base and half to use as the tops. The base biscuits don’t need any chocolate.
- Dip the upside of the top rounds lightly into the chocolate and place back on the cooling rack, chocolate side up. If you prefer you can use a teaspoon to drizzle chocolate onto the top of the biscuit and use the back of the spoon to smooth it out.
- Allow to the chocolate to reharden.
- Then open up the tin of caramelised condensed milk.
- Put a teaspoon of the caramel (dulce de leche) on the underside of the base biscuit.
- Top with a chocolate topped biscuit to create a sandwhich!
- Repeat with all the biscuits.
- Store in an airtight container. They can be stacked.