- 170g unsalted butter, softened
- 1 cup (160g) icing sugar, sifted
- 1 teaspoon vanilla extract
- 1 egg
2 teaspoons honey
- 2¼ cups (160g) plain flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ cup (40g) desiccated coconut, plus extra, for decorating
- ⅔ cup (200g) dulce de leche
- Preheat oven to 180°C. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 6 minutes or until pale. Add the egg and honey and beat to combine. Add the flour, baking powder, bicarbonate of soda and coconut and beat on low speed until a dough forms. Flatten into 2 discs and refrigerate for 30 minutes or until firm.
- Roll the dough out between two sheets of non-stick baking paper to 5mm thick. Using a 6.5cm cutter, cut 20 rounds from the dough, re-rolling as necessary.
- Place on lightly greased baking trays lined with non-stick baking paper and bake for 5 minutes or until the edges are golden and centres are still a little soft.
- Cool on wire racks. Spread half the biscuits with dulce de leche, sandwich with the remaining biscuits. Roll the edges in the extra coconut to serve. Makes 10.
Tip: You can freeze the cookie dough for baking at a later date. After rolling into balls, freeze the dough between sheets of non-stick baking paper in an airtight container. To bake, defrost, bake and fill cookies as the recipe suggests.
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