This is the Peruvian version of the classic Latin American shortbread and Dulce de Leche treat! You can use tinned Dulce de Leche, or make your own.
2 cups (250g) plain flour
1/4 cup (30g) icing sugar
3/4 cup (155g) vegetable shortening, chilled
1/4 cup (60ml) Dulce de Leche
icing sugar, to garnish
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:20min › Cook:15min › Extra time:3hours › Ready in:3hours35min
Preheat oven to 180 degrees C.
Sift flour and 1/4 cup icing sugar together into a bowl. Rub the shortening into the flour until completely incorporated to form a dough. Roll out on a floured surface to 6mm thick, then cut into 2 to 4cm circles with a small, round cookie cutter. Place circles onto an ungreased baking tray, and poke each twice with a fork.
Bake in preheated oven for 15 minutes. Disks should be removed from the oven while still pale, they should not brown. Cool completely on a wire rack.
To Assemble: Spread one of the disks with a teaspoon of Dulce de Leche, then place a second disk on top, creating a sandwich. Repeat with remaining disks, then dust with icing sugar.