- Cook time: 15min
- 125g butter
- 1/2 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon brandy
- 3/4 cup cornflour
- 1 1/2 cups flour
- 1 teaspoon baking powder
- pinch of salt
- 1/2 cup caramel condensed milk or dulce de leche
- icing sugar for dusting
Beat butter and sugar until pale and creamy, add vanilla, brandy and egg yolks, beat well.
Mix in combined flours, baking powder and salt and mix until you have a soft dough. Add a little extra flour if the dough is sticky.
Wrap the dough in plastic clingfilm and refrigerate for 1 hour.
Preheat the oven to 160 C.
Roll the dough out to a thickness of approximately 4mm.
Cut into rounds with a cookie cutter, I use a 4cm diameter cutter.
Bake for 15 minutes or until slightly coloured and crisp.
Allow to cool on a cake rack before sandwiching together with dulce de leche or caramel condensed milk.
Dust the tops with icing sugar.