20 minutes
Preparation Time
2 hours 30 minutes
Cooking Time


100g butter, softened
1⁄2 cup caster sugar
1 teaspoon finely grated orange zest
1 teaspoon vanilla paste
1 egg
115g plain flour
35g cornflour
30g cup cocoa
1⁄4 teaspoon cinnamon

Dulce de leche

395g condensed milk (1 tin)


  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 position 2. Cook for 10 minutes.

Dulce de leche

  1. Tip condensed milk into a solid steam tray and cover with foil, shiny side down.
  2. Place in Pressure Steam Oven and select Pressure Steam at 120°C for 30 minutes.
  3. Remove from the oven and stir Dulce de leche to remove any lumps (a stick blender or food processor can be used).
  4. Place a sheet of cling wrap over the surface of the Dulce de leche and refrigerate overnight until cool.
  5. Place in piping bag ready for use.

To assemble

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

Hints and tips

  • Dulce de leche can be made ahead of time and kept for up to 1 month in the refrigerator.
  • Biscuit can be made and frozen for up to 1 month.
  • Alternative Dulce de leche method: If you don’t have a Steam Oven, pre-heat oven on Fan Plus at 180°C. Tip the condensed milk into a 20cm by 20cm square baking tin and cover tightly with foil. Place in a large gourmet oven dish or roasting dish and add enough water to come halfway up the side of the baking tin. Bake for 2½ hours, the caramel should be a dark golden colour and firm to the touch. Uncover and cool then refrigerate for a couple of hours.



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