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Crumbly cornflour cookies sandwiched with dulce de leche and rolled in coconut — South America's most-loved biscuit.
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30 minPrep🔥
12 minCook🍽️
15Serves📊
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Ingredients
- 200g butter, softened
- 100g icing sugar
- 2 egg yolks
- 1 tsp vanilla
- 200g cornflour
- 100g plain flour
- 1/2 tsp baking powder
- Pinch of salt
- 1 jar dulce de leche
- 100g desiccated coconut
Instructions
- Cream butter and sugar; beat in yolks and vanilla.
- Sift in cornflour, flour, baking powder and salt; mix to a soft dough.
- Chill 30 minutes.
- Roll thin and cut into rounds.
- Bake at 170C for 10-12 minutes — pale, not browned.
- Cool fully.
- Sandwich pairs with dulce de leche.
- Roll the exposed sides of dulce de leche in coconut.
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Tara’s tips
- Don't brown the cookies — they should stay pale.
- Cornflour gives the signature melt-in-the-mouth texture.
Serving suggestions
- Lovely with coffee.
Storage & reheating
Keep 1 week in an airtight tin.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Make dulce de leche?
Boil an unopened can of condensed milk for 3 hours.
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