170g unsalted butter, softened 1 cup ( 160g) icing sugar, sifted 1 teaspoon vanilla extract 1 egg 2 teaspoons honey 2 ¼ cups ( 160g) plain flour, sifted 1 teaspoon baking powder ½ teaspoon bicarbonate of soda ½ cup ( 40g) desiccated coconut, plus extra, for decorating 2⁄ 3 cup ( 200g) dulce de leche
Preheat oven to 180C. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for six 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 two 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 five 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, then sandwich with the remaining biscuits. Roll the edges in the extra coconut to serve. Makes 10.