Cookies filled with dulce de leche and chocolate

Cookies filled with dulce de leche and chocolate


shortbread dough
150g lard (butter)
100g of powdered sugar (icing)
225g flour 0000
25g corn starch
5g of baking powder
1 pinch of salt
1 egg
1 tablespoon of vanilla essence

Chocolate cover
500g of pastry dulce de leche


Form a sandblasting with cold butter, sugar, flour, starch, baking powder and salt.
Join the dough with the egg bound with the essence of vanilla.
Form the dough with the help of a spatula or cornet, without kneading.
Stretch between two pieces of film until the dough reaches 4 mm thick and take it to cold for 20 minutes.
Cut 4 cm diameter discs and rings of the same diameter.
Bake at 170°C for 7 minutes and then cool to room temperature.
Bathe the rings with melted chocolate and place dulce de leche on the discs.

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