Cookies filled with Dulce de leche and chocolate .
shortcrust pastry
- 150 g of lard (butter)
- 100 g caster sugar (powdered)
- 225 g of 0000 flour
- 25 g of corn starch
- 5 g of baking powder
- 1 pinch of salt
- 1 egg
- 1 tablespoon of vanilla essence
Furthermore
- Chocolate covered
- 500 g of dulce de leche for cooking in the oven
Procedure
- Prepare a shortcrust pastry with cold butter, sugar, flour, starch, baking powder and salt.
- Mix the dough with the egg and vanilla essence. Shape the dough with a spatula or cone, without kneading. Stretch between two pieces of cling film to 4 mm thick and chill for 20 minutes.
- Cut into discs of 4 cm in diameter and rings of the same diameter. Bake at 170°C for 7 minutes, then leave to cool to room temperature.
- Brush the rings with the melted chocolate and spread the dulce de leche over the discs. Bind together.