(Serves: Makes 20) Time: 1.5 Hours
INGREDIENTS: 300g Cornflour 150g Unsalted Butter (room temperature!) 55g Caster sugar 4 tsp Baking powder 1 tsp Pisco or Brandy (optional) 4 Egg Yolks 390g Carnation Caramel Sauce (or boil a can of condensed milk for 3 hours) 50g Desiccated coconut Method: Preheat oven to 175C
- Beat the sugar and eggs for around 4 minutes then add butter.
- Sift baking powder and flour together twice (this makes the biscuit really light) and then add to the egg, butter, sugar mixture.
- Fold the mixture with a spatula then knead the dough with your hands until it is all incorporated.
- Leave the dough in the fridge for an hour (or overnight if you can) and then roll out into a thin layer (around 1/2 a cm.)
- Using a circular cookie cutter cut out as many circle shapes as possible out of the dough, re rolling the scraps it if needed.
- Transfer to baking tray lined with parchment paper, using a very thin spatula tool.
- Bake for 7-8 minutes and leave to cool for around 10 minutes.
- Once biscuits have cooled pipe about a teaspoon of caramel sauce on the bottom of one and sandwich with another.
- Working quickly roll the side of the cookie in dessicated coconut so that it sticks to the caramel
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