20 minutes
Preparation Time
3 hours 30 minutes
Cooking Time



100 g butter, softened
110 g (½ cup) caster sugar
1 tsp finely grated orange zest
1 tsp vanilla paste
1 egg
110 g (½ cup) plain flour
35 g (¼ cup) cornflour
25 g (¼ cup) cocoa powder
¼ tsp ground cinnamon

Dulce de leche

1 x 395 g tin condensed milk



  1. Pre-heat oven on Fan Plus at 170°C.
  2. Cream butter and sugar until light and fluffy, then add orange zest, vanilla paste and egg.
  3. Sift in the dry ingredients and mix gently.
  4. Form into a flat disc and wrap in cling wrap. Refrigerate for 30 minutes to rest.
  5. Once dough has rested, roll out between 2 sheets of baking paper to an even thickness of approximately 5mm.
  6. Cut small rounds using a 4mm cookie cutter. Place unmoulded cut biscuits onto a tray and refrigerate for 10 minutes, or until firm enough to lift without breaking.
  7.  Place biscuits on a baking tray, and place into pre-heated oven on shelf level 2. Cook for 10 minutes.

Dulce de leche

  1. Place the sealed tin of condensed milk in a perforated steam container. Place in the steam oven and Steam at 100°C for 3 hours.
  2. Remove from the steam oven and allow to cool for 15-20 minutes, or until safe to touch.

To assemble

  1. Using one biscuit, pipe on the Dulce de leche then with another biscuit press together.

Hints and tips

  • The biscuits can be made and frozen for up to 1 month


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1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



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