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- yield:
- 18 Serving
- Preparation time:
- twenty five Minutes
- Cooking time:
- Ten Minutes
- total time:
- 35 Minutes
- Calories/Serving:
- 209
material
- 125 G
Unsalted butter
- 100 G
Granulated sugar
- 2
Large egg yolk
-
grated rind of 1 lemon
- 1 Teaspoon
Vanilla Bean Paste
- 150 G
Regular flour, plus extra for dusting
- 100 G
Cornflower
- 1 Teaspoon
baking powder
- 200 G
Dulce de leche, see GH tips
- twenty five G
Desiccated coconut
direction
-
- Steps 1Using a stand-alone mixer fitted with the paddle attachment (or a handheld electric whisk), beat the butter and sugar until pale and fluffy. Add the egg yolks, one at a time, followed by the lemon zest and vanilla. Sift in the flour and baking powder and mix until combined. Bring the dough together with your hands, wrap in clingfilm, and refrigerate for 1 hour (or up to 24 hours).
- Steps 2Line 2 large baking trays with baking paper. Lightly flour the surface and roll out the dough to 3mm thickness. Use a 5cm round cutter to cut out circles, re-rolling cut pieces if necessary. Transfer to the baking trays, leaving plenty of space between them. Chill for 10 minutes.
- Steps 3Preheat the oven to 180°C (160°C fan) mark 4. Bake the cookies for 8 minutes or until just set. Leave on the tray for 10 minutes then cool on a wire rack.
- Steps FourSandwich biscuits filled with dulce de leche and wrapped in coconut on the sides.
GH TIP: If you can’t find dulce de leche, use carnation caramel, jam, or chocolate spread instead.
Serving Size:
- Calories: 209
- Protein: 4g
- Total Fat: 11g
- Saturated Fatty Acids: 6g
- Carbohydrates: 23g
- Total Carbohydrates: 12g
- Dietary fiber: 1g
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