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Dulce de leche filled shortbread biscuits recipe

Dulce de leche filled shortbread biscuits recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Shortbread

Irresistible sweet sandwiches: Shortbread biscuits with a dulce de leche filling.

2 people made this

IngredientsServes: 20

  • 50g icing sugar
  • 200g butter, softened
  • 1 teaspoon vanilla extract
  • 250g plain flour
  • 2 tablespoons potato flour
  • 400g dulce de leche or jarred caramel spread
  • icing sugar for dusting (optional)

MethodPrep:45min ›Cook:20min ›Extra time:30min › Ready in:1hr35min

  1. Beat icing sugar with butter and vanilla extract until light and fluffy.
  2. Add plain flour and potato flour and mix with your hands until well combined and smooth.
  3. Refrigerate for 30 minutes.
  4. Preheat oven to 180 C / Gas 4. Line a baking tray with greaseproof paper.
  5. Roll out mixture to 4mm thickness. Using a small glass or a round biscuit cutter, cut out small circles and transfer to baking tray.
  6. Bake for 20 minutes. Let cool completely.
  7. Spread dulce de leche on half of the biscuits and cover with a second biscuit to make a sandwich. Dust with icing sugar if desired.

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Dulce de leche filled shortbread biscuits recipe - Recipes

In this video, Stephanie shows how inspections.

Inspections. Have you heard of them? If this is not the case, you are in, for a treat. Imagine two crispy shortbread cookies butter sandwich with a fill sticky and gooey-like caramel (Dulce de Leche). Finally their, you can the peaks of cookies sprinkle with confectioners sugar (powdered or icing), dip along with coconut cookies or even coat the entire chocolate cookie, which makes me think of a millionaire shortbread bar.

I have read that inspections (al-fah-HOR-e) are very popular in Latin America. Which makes sense because they are filled with other Latin American favorite, Dulce de Leche (DOOLA-say day LAY-chay). There are several versions of this cookie, but for this recipe we use shortbread Biscuits and homemade Dulce de Leche. I love the pairing of sweet butter shortbread and rich, sweet, complex, Dulce de Leche flavored caramel. Dulce de Leche means “sweet milk” or “milk candy” and it is also known under the name cajeta, arequipe, manjar or manjur and leite doce. You could use store bought Dulce de Leche to do your inspections. Now, some recipes are House Dulce de Leche by cooking just a can of condensed milk sweet until thick and golden coloured. While this Dulce de Leche is good, I prefer making it from scratch. To do this all simply down a cow or goat milk boil, mixed with sugar (glucose), baking soda and salt corn syrup, up to this that thick and golden coloured.

Cook the Dulce de Leche you will need a large 8 Quarts (8 liters) a pot or a furnace Dutch as the milk foam place as it comes to the boil. Once the milk comes to a boil, reduce heat to a simmer. You want the milk to be cooked to a low boil, rolling. Stir the bottom and sides of the pot frequently to prevent burning. After about 15 minutes, the milk begins to turn a beige color. As it continues to Cook, the milk will be caramelizes and finally there is a deep golden brown color with a thick and sticky texture. Total cooking time is between 40 and 60 minutes or until the milk has reduced to about 1 1/4 cup (300 ml). Remove the heat and the strain. Dulce de Leche can be stored in the refrigerator for at least a month. For smooth, gently reheat on the stove or microwave oven.

I like making pulp to shortbread cookies because it contains a few ingredients, butter, sugar, flour and vanilla, and yet they have so much good taste. Try to use a good quality unsalted butter and make sure you use “pure” vanilla extract as those labeled “imitation” vanilla extracts as they are made of synthetic vanilla and leave a bitter aftertaste. Once made the dough needs to chill so it is easy to ride. I would like to make quite shortbread cookies small, about 2 inches (5 cm) in diameter, since we will use two cookies for each Alfajor. Bake the shortbread cookies until edges begin to Brown as we want quite crispy cookies. Keep in mind that the day of the inspections are shortbread are nice and crisp and you will taste its flavor butter against complex flavoured soft caramel filling. But after storing the inspections for a day or two texture of shortbread softens and their flavours are beginning to mingle. Delicious in both cases.


  • Baking powder: Gives the cookies a lighter texture.
  • Egg yolk: Adding this along with a whole egg makes for a richer shortbread.
  • Egg: A binding agent, go for fresh and free-range eggs.
  • Vanilla Extract: Use good quality natural vanilla extract/essence, not the fake stuff.
  • Cornflour: Or cornstarch, this is what gives the shortbread cookies their melt in your mouth texture.
  • Caster Sugar: Also known as superfine sugar. Finer textured sugar creams into the butter easier than standard sugar.
  • Butter: I use salted butter for this recipe (shock horror), as I like the subtle taste it gives against the sweet dulce de leche. You can use unsalted butter if preferred.
  • Coconut: Desiccated coconut is used to roll the finished alfajores de maicena to cover the dulce de leche. You can skip this step if you don't like coconut.
  • Plain Flour: Use plain, in this recipe don't substitute self-raising flour and omit the baking powder.
  • Condensed Milk (not shown): A can of condensed milk is used to make the dulce de leche if you are making it from scratch.

Dulce de Leche Brownies

I’m sharing a super delicious brownie recipe with you today!

Mr Man and I couldn’t get enough of these over the weekend and I doubt you’ll be able to, either.

These are some of the thickest, fudgy-est, densest (in a gooood way), chewiest brownies I have ever had.

And they have fat swirls of gooey, sticky, soft dulce de leche caramel all through them! Seriously, these have everything I could ever ask for in an amazing brownie.

I baked these for Mr Man for Valentine’s day. As I’ve mentioned before, he loves anything that’s “chocolatey and fudgy with a biscuit-y crunch”.

Well, he also loves everything caramel, and when I was trying to think of something new to bake him that combines chocolate and caramel (I’ve baked this, this and oh my gosh these in the past), the dulce de leche brownie recipe from David Lebovitz’s book came to mind.

I’m really enjoying baking from his book. I find that David Lebovitz‘s recipes are consistently successful and delicious, and these brownies did not disappoint!

They’re particularly good cold from the fridge. And even better chopped up into little cubes and served over ice cream… Oh my. X

Making The Dulche de Leche Cookies

The Latin American version that we are sharing with you today starts with two crisp and crumbly shortbread cookies that get a unique texture from the use of cornstarch as well as flour. The cornstarch is what gives the cookies their incredibly crumbly texture.

The cookies themselves are only mildly sweet, which is perfectly acceptable because they are sandwiched with a milk caramel (literally &ldquocandy milk&rdquo) called Dulce de Leche (pronounced DOOL-seh deh LEH-tcheh).

You can find Dulce de Leche in Latin grocery stores, or you can make it yourself by slowly heating sweetened condensed milk until the sugars caramelize. (We have include instructions for making your own in the recipe below.)

Manjar Blanco or Dulce de Leche?

The biggest difference between Alfajores (Peruvian-Style) and alfajores cookies from other parts of South America is that we don’t call it dulce de leche, we use the term manjar blanco. West of the Andes mountains, the term manjar blanco is used east of the Andes mountains, the term dulce de leche is used. In Colombia they use the name “arequipa.”

Alfajores (Dulce de Leche Sandwich Cookies)

As far as I know, there are two ways of making alfajores: the Argentinean style and the American style. While the latter is usually made of a simple shortbread cookie, the classic Argentinean cookies are so much better in texture, and are the most melt-in-your-mouth cookies on this planet. Ok, that may be an exaggeration, but let me have my moment.

Alfajores are filled with dulce de leche (which is rather caramel-like) and rolled in coconut. Not only is this combination heavenly, but the cookie itself is extremely soft and tender.

The coconut really adds a great flavor and cuts some of the sweetness, so I strongly suggest adding it. Also, don’t bother to make your own dulce de leche at home. Store-bought is just as delicious for these cookies.

What makes the superb texture that I simply can’t get over is the cornstarch. There’s quite a bit of cornstarch in this recipe, but you don’t end up with a strange aftertaste like in some others. Using egg yolks instead of whole eggs also contribute to that tenderness.

When making the dough, if it feels dry (maybe due to inaccuracy of cup measurement), then add cold water or milk, just a little at a time. Also, mix the dough just until the ingredients are combined. If mixing for a long time, the cookies can turn out tough. Overall, play with the dough as little as possible.

Let’s talk about the chilling time for these cookies. I know you want to take some shortcuts here, I get you. You just want your cookie and you want it now. Totally been there. But for cookies that hold their shape well and don’t spread out while baking, the dough has to be chilled long enough. The first chilling is once the dough has been made. It’ll be too soft for rolling, so you’ll need to chill it for 1-2 hours, until firm. The second chilling is before baking the cookies. Just place the sheet of cookies in the fridge or freezer until they’re firm, at least 15 minutes.


Alfajores are a soft and tender shortbread cookie with dulce de leche sandwiched between. Though the cookie originated in the Middle East, the Spanish took the cookies to South America where they are most commonly found now, and especially popular in Argentina. The cookies can be dusted in powdered sugar, or our favorite, rolled in coconut flakes. Dip half of the cookie in melted chocolate if you are feeling extra indulgent. Rolling the cookies in chopped almonds or pistachios isn&rsquot traditional, but would be so good and add a nice little crunch.

The cookies are delicate to work with and if they become too difficult at any point, pop them in the refrigerator for a little bit to chill. If you leave the dough in the fridge for an extended period of time, set the dough out at room temperature for a few minutes before attempting to roll out the dough. Otherwise, it may crack and split too much. The high amount of cornstarch in the recipe gives the cookie its tender and crumbly crumb, but can also make the dough a little sensitive sometimes.

You can use a nice store-bought dulce de leech or make your own in the instant pot! The sweet, thick caramel-like sauce makes the cookies extra rich, which is why you&rsquoll typically find these sold on the smaller side. We recommend cutting them with a 2 1/4&rdquo round cookie cutter. Even smaller ones would also be absolutely adorable!

Millionaire's shortbread (caramel shortbread)

Scotland is not necessarily that well known for it's food, apart from haggis, although not always in a good way (hopefully my simplified haggis would bring you round, if you're unsure!). However, it does have some great things to offer, like fantastic seafood and some great game, not to mention beef.

In terms of traditional dishes, many use local crops like oats, barley, rutabaga/swede and potatoes, like oatcakes (oat crackers), Scotch broth, farl (potato pancakes) and the dessert cranachan (made with cream, oats, raspberries and whisky).

Scottish cooking also has some great baking and candies, and this decadent version of shortbread is one I remember well from childhood.

Why is it called millionaire's shortbread?

The name is believed to refer to the rich ingredients in this treat. However while Millionaire's shortbread is the name used in Scotland, it's essentially the same as caramel slice in Australia or caramel shortbread in the US.

You'll find slight variations in how to make the caramel and the base, but essentially this treat has three layers:

Don't skimp on any of the layers - this isn't a treat for the diet conscious. And in fact while as a child I remember having pretty big pieces, these day's I'm lucky if I can have much more than a small bite at a time.

It's definitely rich, but also definitely worth trying.

I made some not too long ago for a multicultural potluck at my son's school. As an indicator of how it went down, a friend asked part way through what I brought and as I went to show her, it had already all gone!

How to make millionaire's shortbread

This is a treat that takes a few steps, so a bit more time than a plain shortbread, but it's all easy enough to do. I've made things a little quicker by using the food processor to mix the shortbread base and ready-made dulce de leche as the caramel. You could make your own, which is often made with condensed milk, butter and some golden syrup. But dulce de leche is close enough that for me, it's worth the shortcut.

  • Cream together the butter and sugar.
  • Add the flour and pulse to form crumbs.
  • Press the crumbs into a lined baking dish/pan to form a flat layer.
  • Prick the top of the shortbread then bake until just golden. Allow to cool.
  • Once cool, spread a layer of caramel over the top then chill to firm up.
  • Melt the chocolate then spread evenly over the caramel.
  • Allow the chocolate to harden (don't refrigerate) before cutting into pieces.


Tips for best results

You'll see I say to line the baking dish/pan - this makes things so much easier to get the shortbread out and to then cut it up later. You want a dish with sides to make it easier to put the layers on top, so don't use a thin baking sheet.

The reason you chill after adding the caramel is so that the caramel is fairly firm before you add the chocolate. This makes it much easier to put on top without them mixing. When you add the chocolate, pour it in the middle then spread from where you add the chocolate to try to avoid catching the caramel.

While it's tempting to help the hardening process along, don't refrigerate after you add the chocolate. The reason is that it can cause the chocolate to discolor. It shouldn't taste any different, but will just not look as good.

The last tip is in terms of cutting, as it can be tricky. Use a sharp knife, which you can run under warm water to make a little easier. Cut quickly - if you take your time over it, it's more likely to ooze out caramel. Clean up your knife regularly to save carrying over crumbs to the next slices.

How do you store millionaire's shortbread?

While you may well be like me and have nothing left very quickly, you can also store any leftover in an airtight container. It will keep for a couple days, potentially longer. I'd recommend separating layers with parchment to avoid the pieces sticking to each other.

You can also freeze extra slices or larger pieces wrapped first in cling, then foil and in a box or freezer bag.

Even if you know this as caramel shortbread, you'll soon understand why these often go by the name millionaire's shortbread: they're rich, decadent and oh so good. Try it and enjoy!

Alfajor Cookies with Dulce de Leche Filling

I had heard of Taquile Island on Lake Titicaca and I wanted to go there. Lake Titicaca is a vast expanse of deep blue water straddling the countries of Bolivia and Peru in the Andes Mountains. The only way to Taquile Island is a trip on a small boat that takes several hours. Once on the little boat we bumped along the surface of the water at the unusually high elevation of about 3800 feet. The cold wind whipped around, as we lay up on the deck in the sun, gloves and coats wrapped tightly around us and our cold chapped faces basking in the warmth of the sun. We’d arranged our accommodation with a local family. This included the room, dinner and even breakfast. Our hosts Gabriela and Diego met us at the wharf and took us to their small mud and wood cottage near the town square. It was very basic.

This is an Island where men knit, it is an essential skill if they are to navigate the emotional landscape of their lives. If they cannot knit they may never marry. They begin a life time of knitting after learning from the age of around 8. A hat that is almost entirely red indicates they are married, while a hat with a white panel means they are available or with a change of position it can indicate they have a girlfriend. Women judge their manliness by the quality of their knitting. They must present a magnificently looped specimen to their future father in law before they are able to marry. To compliment their hats they wear nifty black home made pants and a white shirt with a colourfully woven cummerbund. Women spin the wool, collected from the sheep farmed on the island to make the various handicrafts.

This isn’t the only quirky cultural turn of events here on Taquile, by a long shot. Couples cannot marry until they have lived together with the parents for two years. If this relationship works then they are given permission to marry, if it is seen as unsuitable they must separate and find someone else.

There are no cars on the island and the altitude makes it very hard to walk up to the highest point of around 4000 ft to the lookout. There are stone pathways built with rock walls and terraced fields mainly for potato growing and to keep sheep within their confines. The walk really knocks the wind out of us and we are both feeling quite unwell. The sun just seems so unusually hot and feels a bit stingy on our faces. We’re used to the cold high altitude winds chapping our skin after traveling around Bolivia for weeks on end, but today the sun seems particularly harsh. We figure it is time to rest but our faces don’t feel any less chapped and stinging even while indoors. There is no mirror or indeed bathroom in our rudimentary hut and we discover by looking at each other that we are both hideously sunburnt.. We cannot venture outside again without being completely covered from head to foot. We spend a lot of time in our dark little haven looking out the tiny window to the blue lake.

Dashi With Lobster Takoyaki, Sisho Tempura and Beluga Caviar By Chef Eric Vildgaard

We have a stash of addictive little Peruvian snacks called Alfajores that are filled with caramel that we feast on, eating them half at a time to make them last longer. The crumbly shortbread’s are popular all over South America and we are in heaven and hell at the same time. These little treats are our savior because the food from our hosts is a repetitive dark brackish bean stew, brought to us in wooden bowls by the light of a candle. We are able to venture out again after a day with our faces well covered but the flaking peeling skin means people stare.

These easy sweet and crumbly biscuits are a favourite in our house even now. We can whip a batch of these up in a short time and they will always remind me of the snow-capped Andes and the knitting men of Peru. My son loves them and knows the story well. When he was little we called them the sunburn biscuits. Thanks to Sara (belly rumbles) for introducing me to this new oven roasted way to make caramel. Instead of boiling for hours we just pop it in the oven, that is on non-stop anyway.