300 g plain flour
175 g unsalted butter
50 g powder sugar
1 egg yolk
1 tlsp vanilla essence
and dulce de leche
In a mixing bowl cream the butter, powder sugar, egg yolk and vanilla essence until mixture is pale and smooth using an electric hand mixer.
Add the flour and mix until a dough forms.
Gather it into a ball, wrap it in cling film and chill it for at least 1
Place the dough on a floured surface and roll it out to an even thickness.
Use a round
cookie cutter to cut out the shapes and using a palette knife
lay these on a baking tray lined with greaseproof paper. Preheat the oven to 160C.
Bake 20 min. depending on size. Leave to cool on a wire rack and then spreed a generous amount of dulce de leche between 2 cookies. Sprinkle some powder sugar on top and tad-ha they are ready to enjoy!!!
Dulce de Leche
200 ml evaporated milk
200 ml condensed milk
1 cinnamon stick
Put all the ingredients in a heat proof bowl and bring to boil, when it boils reduce the heat and simmer the cream, stirring to prevent sticking.
If it is already thick (you can see the bottom of the bowl) and it has a clear caramel color, remove from the heat. Take out the cloves and cinnamon stick. It can be refrigerated for at the most 1 week