Dulce de leche cookies

(serves 4-6)

Prep time: 40 mins Baking time: 15 mins

1 2/3 cups cornflour

1 1/4 cups flour

1 tsp baking powder

2/3 cup sugar

10 tbsp unsalted butter, softened

1/2 tsp lemon zest

4 egg yolks canned dulce de leche, for filling the cookies caster sugar, for dusting

1 Preheat the oven to 180°C. Line baking sheets with baking parchment.

2 In a bowl, sift together the cornflour, flour and baking powder.

3 In a mixer fitted with a paddle attachment, beat together the sugar and butter until fluffy. Add the lemon zest and continue to beat. Add the egg yolks one at a time and keep beating. Add the dry ingredients to the bowl and mix to form a dough.

4 Transfer the dough to a floured surface, knead briefly and divide into 3 portions. Working with one portion at a time, roll the dough out until it’s 5mm thick. Using a 6cm round cookie cutter, cut out cookies and transfer to the baking sheets, spacing 2.5cm apart. Reroll scraps and repeat.

5 Bake until golden, 12-15 minutes, then cool. Flip half the cookies over and add 1 heaped teaspoon of dulce de leche to each. Top with remaining cookies to make sandwiches and dust with caster sugar before serving.