100g butter, softened
1⁄2 cup caster sugar
1 teaspoon finely grated orange zest
1 teaspoon vanilla paste
115g plain flour
30g cup cocoa
1⁄4 teaspoon cinnamon
Dulce de leche
395g condensed milk (1 tin)
- Pre-heat oven on Fan Plus at 170°C.
- Cream butter and sugar until light and fluffy, then add orange zest, vanilla paste and egg.
- Sift in the dry ingredients and mix gently.
- Form into a flat disc and wrap in cling wrap. Refrigerate for 30 minutes to rest.
- Once dough has rested, roll out between 2 sheets of baking paper to an even thickness of approximately 5mm.
- 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.
- Place biscuits on a baking tray, and place into pre-heated oven on shelf position 2. Cook for 10 minutes.
Dulce de leche
- Tip condensed milk into a solid steam tray and cover with foil, shiny side down.
- Place in Pressure Steam Oven and select Pressure Steam at 120°C for 30 minutes.
- Remove from the oven and stir Dulce de leche to remove any lumps (a stick blender or food processor can be used).
- Place a sheet of cling wrap over the surface of the Dulce de leche and refrigerate overnight until cool.
- Place in piping bag ready for use.
- 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.