Dulce de Leche Sandwiches

MAKES 22

INGREDIENTS

200g unsalted butter, softened

150g icing sugar, plus extra for dusting

1 egg

2 egg yolks

1 tsp vanilla bean paste

1 tsp baking powder

½ tsp bicarbonate of soda

350g plain flour, plus extra for dusting

150g cornflour

200g dulce de leche

METHOD

1 Preheat the oven to 180C. Line baking trays 2 with baking paper or silicone baking mats.

2 Using an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg, egg yolks, vanilla, baking powder and bicarbonate of soda. Mix to combine, scraping down the side of the bowl and the beater to ensure there are no large streaks of butter that will affect the finished cookies.

3 Put the plain flour and cornflour in a large bowl and give them a good whisk to combine and work out any lumps. Add the mixture to the butter mixture and stir until it comes together into a nice soft dough.

4 Tip the dough out onto your lightly floured bench and divide it in half. Roll out the dough to about 3mm thick (remembering that the cookies will rise in the oven) and cut out rounds using a 4cm cutter (a fluted cutter gives a nice effect, too). Transfer the cookies to the baking trays, leaving space for spreading.

5 Bake the cookies in batches for 15-17 minutes or until they are golden around the edges. Remove from oven and allow the cookies to cool completely.

6 Spoon the dulce de leche into a piping bag fitted with a star nozzle and pipe it onto half of the cookies. Sandwich with the rest of the cookies and dust with icing sugar.

TIP You can substitute the dulce de leche with any jam you love or a chocolate hazelnut spread (such as Nutella).