Dulce De Leche Biscuits

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Donna Orgeron LeBlanc

150g (5oz) granulated sugar

250g (9oz) salted butter, softened

1 large free-range egg

1 vanilla pod, split open and seeds scraped out

250g (9oz) plain flour, plus extra for rolling

90g (31⁄4 oz) cornflour

1⁄2 tsp baking powder

250g (9oz) dulce de leche or condensed milk caramel

icing sugar, for dusting

❶ Preheat the oven to 180C/Gas 4. Line two baking sheets with baking paper.

❷ Put the sugar and butter into a bowl and beat with an electric whisk until light and fluffy. Beat in the egg and vanilla seeds.

❸ Sift the flour, cornflour and baking powder over the butter mixture and mix together until a dough forms.

❹ Using lightly floured hands, divide the dough into 16 equal pieces and roll into balls. Place them on the prepared sheets, spacing them well apart, then press down with the palm of your hand to flatten slightly. Chill for 10 minutes or until firm to touch.

❺ Bake for 10 to 12 minutes or until the biscuits are pale golden. Using a spatula, transfer them to a wire rack to cool.

❻ When cold, sandwich the flat sides of the biscuits together with a tablespoon of dulce de leche, and dust with icing sugar to serve.

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