Ingredients
Original recipe: 12 large sandwich cookies. Ingredient amounts scale below; the method is written for 12 servings. For larger amounts, use separate batches and check doneness.
- 100 gAll-purpose wheat flour
- 180 gCornstarch
- 120 gSoftened butter
- 100 gPowdered sugar
- 3 eachEgg yolks
- 10 mlWhole milk
- 1 tspVanilla extract
- 1 tspFinely grated lemon zest
- ½ tspBaking powder
- ⅛ tspSalt
- 300 gDulce de leche
- 50 gUnsweetened desiccated coconut
Make it
- Beat butter and powdered sugar until smooth and light. Beat in yolks, milk, vanilla and lemon zest.
- Mix flour, cornstarch, baking powder and salt, then fold into the butter mixture just until a soft dough forms. Flatten into a disc, cover and refrigerate for 30 minutes.
- Heat the oven to 350°F/175°C and line two trays. Roll dough between sheets of baking paper to about 8 mm thick and cut 24 rounds with a 6 cm cutter, gently rerolling scraps.
- Bake for 12–15 minutes until the cookies are set and only lightly colored underneath. Cool on the trays for 5 minutes, then on a rack for at least 25 minutes.
- Spread dulce de leche over the flat sides of 12 cookies and sandwich with the remaining cookies. Roll the exposed filling edges in coconut and serve.
Ingredients, recipe context & sources
Ingredient flags: Wheat, Milk, Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.