You could use store-bought dulce de leche instead of the condensed milk for this recipe, just ensure it is nice and thick. Recipe by Sarah Ginella and Nico Mendez of the Barulho bistro in Parnell.
Ingredients
| 250 g | Butter, room temperature |
| 150 g | Caster sugar |
| 1 | Orange, zest only |
| ½ | Vanilla pods, seeds only |
| 2 | Eggs |
| 250 g | Cornflour |
| 175 g | Flour |
| 50 g | Cocoa powder, Valrhona is good here |
| ¼ tsp | Baking powder |
| 1 can | Sweetened condensed milk, boiled submerged in water on stovetop for 4 hours (Main) |
| 200 g | Dark chocolate, melted (Main) |
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Directions
- Heat oven to 180C.
- Cream together the butter, sugar, orange zest and vanilla. Add eggs one by one, beating after each addition. Sift in cornflour, flour, cocoa and baking powder. Mix together. Roll out between 2 sheets of baking paper to 4mm thick. Put in the fridge until firm enough to handle. Cut out biscuits with a 4cm cutter, cook for 6 minutes or until just cooked. Cool then sandwich together with a generous amount of caramel.
- Coat biscuits with melted chocolate, making a design on top if you want, using white chocolate.
