Soft almond biscuits are sandwiched around dulce de leche then dipped in coconut - perfect for a light dessert, or with a cup of tea or coffee.
- 175 g soft butter
- 75 g icing sugar
- 150 g plain flour
- 70 g cornflour
- 100 g ground almonds
- 1 tsp ground cinnamon
- 450 g dulce de leche (or a tin of cooked condensed milk)
- 50 g desiccated coconut
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 15 minutes
Cooling time: 20 minutes
1. Preheat oven to 175°C. Line two baking sheets with parchment paper or silicone mats.
2. In a medium mixing bowl, cream the butter and icing sugar together until mixture is light and fluffy.
3. Combine the plain flour, cornflour and ground almonds along with the ground cinnamon. Add to the creamed butter and sugar, which should come together as a dough.
4. Turn the dough out onto a sheet of cling film, cover and squeeze together into a ball. Place in the fridge to rest for 15 minutes.
5. Place the dough onto a clean lightly floured surface, dust with extra flour on top and then gently roll the dough out to about 3 mm thick.
6. Using either a 5 cm round or square cutter, cut out the biscuits. Bring the excess dough scraps together and gently press into a ball, lightly re-flour your work surface and re-roll the mixture to cut more biscuits. Repeat this until all of the dough is used.
7. Place all the biscuits on your prepared baking sheet, leaving about half an inch between each biscuit as they will spread slightly.
8. Place in the preheated oven and cook for 12-14 minutes or until they just start to colour around the edge. Once baked, remove from the oven and leave to cool for 5 minutes on the tray before carefully lifting the biscuits onto a cooling rack to cool completely.
9. Once cooled, use about three-quartes of a tablespoon of dulce de leche to sandwich two biscuits together. Press together carefully and rotate gently in order to help spread the mixture. Using a small palette knife, carefully add a little more dulce de leche around the edge of the biscuit and roll in the desiccated coconut. Repeat with remaining biscuits.
This recipe is from Donal's Asian Baking Adventure on SBS Food (Channel 33). Stream episodes via SBS On Demand.