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Dulce de Leche Cookies

WHAT YOU NEED:

DULCE DE LECHE
  • 1 can sweetened condensed milk
  • Water (enough to cover – constantly replacing the water that evaporates)
SHORTBREAD COOKIES
  • 1 cup soft unsalted butter
  • ½ cup icing sugar
  • ½ cup corn starch
  • 1 cup flour
  • 1 pinch salt

WHAT YOU DO:

DULCE DE LECHE
  1. Place one can of sweetened condensed milk in a large pot, on its side, with water, fully submerged.
  2. Place the pot over medium heat and let the can simmer. Constantly replacing the water that evaporates to make sure the can is fully submerged.
  3. For a light caramel, simmer for 2.5 hours, for a dark caramel, simmer for 4 hours.
  4. Using tongs remove the can from the water and let it cool in a cooling rack.
  5. Cool can completely before opening. Once opened, refrigerate or re heat if needed, and enjoy.
  6. Unopened cans can be kept for 4 months, opened cans for a month.
SHORTBREAD COOKIES
  1. Preheat oven to 325⁰F (160⁰C).
  2. Cream butter until nice and fluffy.
  3. Sift corn starch, icing sugar, flour and salt into a separate bowl.
  4. Combine dry mix with butter, do not over mix.
  5. Roll dough nice and thin (2 cm), and cut into circles with a cutter.
  6. Bake in the oven for approx. 10 to 12 minutes.
  7. Once cooled, make little cookie sandwiches with the dulce de leche.
  8. Roll the cookies in sweetened shredded coconut and dust with icing sugar.