150 g butter
150 g sugar
3 yolks
200 g cornflour
300 g plain flour
2 teaspoons baking powder
1 teaspoon vanilla essence
300 g Dulce de Leche San Ignacio
100 g desiccated coconut to decorate
Preheat oven to 220ºC.
Mix together the cornflour, plain flour and baking powder.
In a separate bowl, beat the butter and sugar together and add the yolks one by one, making sure to mix well before adding the next one. Add the vanilla essence.
Incorporate the flour mix little by little until you get an even mix. If it is a bit dry, add milk (one or two tablespoons) until you achieve a soft (but not sticky!) dough.
Roll the dough on a floured surface until it becomes 7 mm thick. Cut small discs with a pastry cutter and place on a baking sheet. Bake in the centre of the oven for 5 minutes. Do not let them turn golden or they will become too crunchy. They should come out of the oven when they are still a light lemon colour. Let them cool for 5 minutes and carefully remove from baking sheet with a spatula. Place on a rack or on paper kitchen towel and allow to cool down for another 5 minutes.
Take a disc and carefully spread with Dulce de Leche (be gentle! they are very crumbly!) and cover with another disc. Gently press together and spread a bit more dulce on the side and roll over the coconut.
What
is Dulce de Leche ?
