Dulce De Leche Cookie Bites
ready in 4 h. 45 min.
- For the biscuits
- ⅔ cup
- ½ cup
- 2 tablespoons
- 1 ½ cups
- 2 teaspoons
- For the caramel filling
- 1 ⅔ cups
Alternatively, put the unopened tin of condensed milk in a pan. Cover with hot water and boil for around 2.5 hours. Once cool, open the tin. The filling is ready and can be piped as above.
Beat the butter with the sugar and vanilla sugar until fluffy. Sieve over the flour and cornflour and knead to a smooth dough. Roll out between two sheets of grease-proof paper to around 4 mm thick and chill for approx. 30 minutes.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with grease-proof paper.
Cut the dough into circles approx. 5 cm in diameter and place on the baking tray, leaving space for them to spread. Bake for 10-15 minutes until the edges begin to turn golden. Transfer to a wire rack to cool.
For the filling, heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9.
Tip the condensed milk into a glass casserole dish and add a pinch of salt. Cover tightly with aluminium foil and place in a deep baking tray. Fill the tray roughly 2/3 full with hot water and cook to a golden-brown caramel. Depending on the oven and the dish, this will take 1-2 hours. Add more water as needed.
Take out of the water and leave to cool thoroughly. Stir to a creamy texture (chill again if necessary). Spoon into a piping bag with a star nozzle and pipe onto the underside of half of the biscuits. Sandwich each with a second biscuit.