Dulce De Leche Cookies
Clearly I have been watching far too many episodes of MKR. Ever since Andy made these Dulce De Leche Cookies I have been dying to give them a try.
From what I have been researching these Dulce de Leche Cookies are really popular in Argentina and all over Latin America.
I know the name sounds all fancy but the cookies are really simple. It’s crumbly, delicate cookies which is sandwiched together with some dulce de leche. I must admit they only taste great after a day.
From my experience I can tell you there’s nothing great about a freshly baked cookie, at least in my opinion. A cookie, for me, only tastes better after a day or two. Try it yourself and tell me if you taste the difference.
What exactly is Dulce de Leche
Ok, let me start by clearing what Dulce de Leche is. It is not caramel, dulce de leche is made from condensed milk whereas caramel is made from sugar and water. It is very similar to caramel but not exactly the same. So let’s call this my little cheat version of Dulce de Leche Cookies then.
I admit I used store bought caramel. I didn’t have time to wait for condensed milk to turn into Dulce de Leche for 3 long hours. But next time I promise I will so you can have the real deal. But if you have the time, go ahead and make that Dulce de Leche. Serious Eats has a Dulce de Leche recipe so you can check it out here.
Simple Recipe
Like my life and everything else I kept this recipe fairly simple too. In just a few minutes you can have some mouth-watering cookies to wow your guests at tea-time. I have seen many recipe for cookies with baking powder and bicarbonate of soda.
I am not particularly mad about adding these because I find it leaves a metal like aftertaste in my mouth. Maybe I am crazy but I have a thing about cookies and baking powder.
Refrigerating the Cookies
Most people refrigerate the dough before cutting the shapes, I do the reverse with refrigerating my cookies. I cut them out into shapes and then refrigerate them, yes most bakers cool the dough first and then cut the shapes.
This method works better for me, however you can do what works better for you. After all it’s about getting the perfect cookies no matter the technique, right!
More Cookie Recipes to try:
Melting Moments with Custard Powder
Nutty Chocolate Coconut Cookies
Dulce de Leche Cookies
Ingredients
- 125 gram butter/1/2 cup
- 1/4 cup icing sugar
- 1 cup cake wheat flour
- 1/4 cup cornflour
- 1/2 tspn vanilla essence
- 1/2 cup Dulce de Leche or cheat's version Caramel
Instructions
- Preheat oven to 160 degrees celcius. Line a cookie sheet with parchment paper
- Using an electric or stand mixer cream butter and sugar until light and fluffy
- Beat in vanilla extract
- Add in cornflour and flour and mix until you form a soft dough. Do not add all the flour at once, little bits at a time is preferrable. If dough is too sticky add a little more flour
- Roll out the dough, about 1/2cm thickness. Cut them into rounds and refrigerate for 15 minutes
- Bake at 160 degrees celcius for about 10 minutes or until just slightly brown. I usually know my cookies are ready when I can smell them. Cookies should still be pale in colour
- Transfer cookies to a cooling rack to cool
- Once cookies are completely cool use a piping bag with a small nozzle and pipe the dulce de leche or caramel on one cookie and sandwich with the other
- Dust with icing sugar
Notes
- You can use a knife to spread some caramel onto the cookies
- The cookies must be stored in an airtight container, up to a week
- Always ensure your butter is at room temperature, the butter must be soft when beating it
