Cookies filled with dulce de leche and chocolate
150g lard (butter)
100g of powdered sugar (icing)
225g flour 0000
25g corn starch
5g of baking powder
1 pinch of salt
1 tablespoon of vanilla essence
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.