If you have read my latest post, you would have learned that my house has recently discovered the cheat’s way of making dulce de leche. This has led to numerous kitchen endeavours in attempt to incorporate one of our many delicious cans of caramel into recipes. Of course, there have been no complaints regarding these actions!
One of the most welcomed recipes in response to these efforts is the chocolate-coated dulce de leche biscuit. In some way these biscuits are a bit of a hybrid between the Australian wagon wheel and the South American alfajor. Two nutty shortbread biscuits sandwich a thick layer of dulce de leche. The whole thing is then covered in dark chocolate. Unsurprisingly, the result is a rich and decadent biscuit that is perfect for special occasions (or an indulgent treat).
The biscuits can be spruced up even more by adding a sprinkling of nuts whilst the chocolate is setting or by adding a touch of gold dust. I personally prefer them just as they are – looking deceptively simple in all their chocolate glory.
The dulce de leche biscuits are buttery with a little bit of a crunch from a handful of finely chopped toasted nuts. I highly recommend you enjoy them together with a pot of freshly brewed tea. Alternatively, bundle them up and deliver them to all your missed friends and family. This is the best way to bring a smile during these days of COVID-19!
Recipe
Ingredients
150 g unsalted butter, softened
150 g (⅔ cup) caster sugar
20 g roasted almonds, finely chopped
80 g roasted almonds, finely ground
350 g (2⅓ cups) plain flour
½ tsp salt
1 egg
1 can of dulce de leche
200 g dark chocolate, chopped
Method
- Using a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and beat until well combined. Add the ground almonds, chopped almonds, flour, and salt. Beat until the mixture begins to come together.
- Shape the mixture into a disc, then cover in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 180°C and line 2 baking trays with baking paper. Place the dough between two sheets of baking paper and roll until about 5-mm thick. Using a 7 cm biscuit cutter, stamp out 24 rounds and place on the lined trays.
- Bake for 8-10 minutes or until the biscuits are a very light golden colour. Remove from the oven and stand until completely cooled.
- Sandwich each biscuit with a generous spread of dulche de leche.
- Place the chocolate in a heatproof bowl over a saucepan of just simmering water. Heat until melted and shiny.
- Dip each of the sandwiched biscuits in the chocolate, allowing the excess chocolate to drip off, then place on a baking paper-lined tray.
- Allow for the chocolate to set and eat!