Ingredients for the sandwich cookies
- 310 g all-purpose flour
- 150 g Lurpak cow milk butter
- 80 g granulated sugar
- 1 medium egg
- 1 teaspoon baking powder
- 1 vanilla vial
- orange zest, optionally
Ingredients for filling
- dulce de leche
Ingredients for garnish
- shredded coconut
Method
In a mixer’s bowl fitted with the paddle attachment, beat butter and sugar on medium to high speed until light and fluffy.
Right after, whisk the egg, and then add it into the mixture.
Next, add the rest of the ingredients, while beating constantly until they form into a dough.
Afterwards, form the dough into a ball and wrap it with plastic wrap. Refrigerate for at least half an hour and let it rest. When ready, remove the plastic wrap and place the dough between two pieces of parchment paper. Start rolling out the dough with a rolling pin to 1 cm thickness.
Then, cut out into rounds in the size of your preference, using a cookie cutter, and place the cookies on a baking pan lined with parchment paper. Bake in a preheated oven, on the middle oven rack, at 180 C fan, for about 10-12 minutes.
When ready, allow the cookies to cool and then arrange them in pairs.
Next, fill a pastry bag with dulce de leche and cut off the tip so there is a small opening.
Pipe out as much dulce de leche as preferred on the bottom half of the cookies, and then sandwich together with the remaining cookies pressing slightly so that the caramel oozes out the sides.
Finally, place the shredded coconut in a bowl and roll the edges of the cookies in it.
