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Method Prep:15min › Cook:10min › Ready in:25min
First make the dulce de leche by gently heating the butter and muscovado sugar in a saucepan until the butter has melted and the sugar dissolved. Pour in the condensed milk and then cook over a medium heat, stirring constantly for 4-5 minutes until the mixture begins to thicken, bubbles like toffee and smells of caramel. (Don’t have the heat too high or the condensed milk will burn.) Pour the mixture into a bowl and leave to cool.
Meanwhile make the biscuits. Mix the cornflour, plain flour, ground almonds and baking powder together in a bowl. Cream the butter and sugar together in a second bowl until light and fluffy.
Stir in the lemon zest and vanilla extract then gradually beat in the egg yolks. Add the dry ingredients and mix together with a spoon then squeeze into a dough with hands
Divide into 30 pieces then shape into small balls. Place on buttered baking trays, leaving a little space between the biscuits, flatten slightly then cook at 180 C / Gas mark 4 for 8-10 minutes until just beginning to turn golden around the edges. Transfer to a wire rack and leave to cool.
To serve, spread half the biscuits with the cooled dulce de leche, top with the remaining biscuits and dust with sifted icing sugar. Arrange on a serving plate or for a festive feel put into foil cases.
Serve with glasses of Las Moras Viognier dessert wine, made from late harvested Riesling grapes which have been frozen and then gently pressed to release the intensely concentrated juice. The delicious peach and nectarine sweetness is balanced by acidity and zest, with a smooth and lingering finish.
Any remaining dulce de leche can be stored in a sealed plastic container in the fridge for up to one week and served spread on toast for a quick snack.