Many of you are probably hearing this for the first time. I first came across this cookie when I came to the United States! However, it is still a very popular snack in the United States, which is close to South America. Between two light, crunchy and greasy snacks made of yolks and cornstarch, It’s made by sanding the milky caramel called Dulce de Leche that I told you about the other day. First of all, the texture of the snack itself is unique and it tastes like something you’ve never eaten anywhere else. If you sand Dulce de Leche caramel here, the caramel will soothe the throat of the snack, It makes a really, really delicious cookie.

♥ Ingredient

113 g butter

50g sugar

50 g yolk

75g flour

100g corn flour

1.5g baking powder

1g vanilla extract

2g lemon zest

1g salt

♥ Recipe

1. Lightly pat the butter to soften to room temperature.

2. Add salt and sugar and mix gently until well blended.

3. Divide the egg yolks and vanilla at non-refrigerating room temperature by 3 and mix well.

4. Add all-purpose flour, cornstarch, baking powder and lemon zest and mix well to form a ball.

5. Spread parchment or vinyl over both sides of the finished dough piece and press it out to a thickness of 5 mm.

6. Place in freezer for 30 minutes or in fridge for 1 hour until fully hardened.

7. Remove the cooled and hardened dough and cut into desired shape.

8. Bake for 25 minutes at 170 degrees above/160 degrees below with top and bottom heating. I baked with a perforated mat on the bottom for a beautiful and even picture, it doesn’t matter if I put it under or leave it.

9. Place the dulce de leche in a piping bag with a rounded tip and sandwich it between two completely cooled cookies.

10. Storage: If left for a long time at room temperature, moisture from the caramel surface will gradually transfer to the cake surface and the cake may become mushy. It can be stored for about 2 weeks in the freezer.