Wednesday, March 24, 2010

dulce de leche duos

Ok, so all i can say is WOW.
Thankyou Spork or Foon? for showing me these and leading me to your blog resulting in me making and eating these scrumptious treats! For the recipe to make them, i was redirected here to Beansy Loves Cake yet another awesome foodie blog! =)

I usually make this caramel by boiling the can, submerged in water for a few hours (depending on the consistency of caramel needed) BUT i couldn't find any cans that didn't have a "ring pull" top, and i didn't fancy having any messy explosions to clean up. It's a technique my dad taught us at home, he used to make it and keep it in the fridge and eat it straight out of the can! A very special treat!

SO after freaking out a little and checking online, i found this recipe where you simply just pour the can of condensed milk into a glass pie dish, snugly cover it with foil, place that dish in a larger glass dish that is filled with water half way up the pie dishes edge, and bake in an oven at 220C for as long as needed to get the consistency you desire, works a treat.

I baked mine (two cans so i had enough for the whole recipe) for 2 hours, which is great for adding to the biscuit mix, but i think it needed a further half an hour for the filling, as mine is just ever so slightly gooey enough for the tops to, not right away, but eventually sliiiiiiiiide off, heh. =)

These cookies have a wonderful colour.....
And i must admit the recipe was easy to follow and turned out perfectly!

Dulce de Leche Duos
by Dorie Greenspan from Baking From My Home to Yours

2 1/2 cups all-purpose flour
1 t baking soda
1/2 t salt
2 sticks (8 oz) unsalted butter, at room temperature
3/4 cups store-bought dulce de leche, plus more for filling
3/4 cup packed light brown sugar
1/2 cup sugar
2 large eggs

Position the racks to divide the oven into thirds and preheat the oven 350 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together the flour, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add the 3/4 cup of dulce de leche and both sugars and continue to beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Don't be concerned if the mixture looks a little curdled- it will smooth out when the flour mixture goes in. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the batter.

Spoon the dough onto the baking sheets, using a heaping teaspoon of dough for each cookie and leaving 2 inches between them.

Bake the cookies 10 to 12 minutes, rotating the pans from top to bottom and front the back at the midway point. The cookies should be honey brown with a light sugar crust, but they will still be soft, so remove the sheets from the oven but don't touch the cookies for another minute or two. Then, using a wide metal spatula, transfer the cookies to a rack to cool to room temperature.

Repeat with the remaining dough, making sure you cool the baking sheets before spooning the dough onto them.

When the cookies are completely cool, spread the flat bottoms of half the cookies with a small amount of dulce de leche, and sandwich with the flat sides of the remaining cookies.

Makes about 30 sandwich cookies

1 comment:

  1. I would have to second that wow. These look fantastic!



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