Cookies with Cream Filling

Ingredients

• 450 g flour
• 120 g corn starch
• 3 tsp baking powder
• 3 eggs (size L)
• 2 egg yolks
• 300 g sugar
• 2 tbsp vanilla sugar
• 220 g softened butter
• flour (for working)
• 80 g coconut flakes
• 50 g butter
• 250 g sugar
• 1 Tbsp vanilla sugar
• 1 pinch salt
• 200 ml whipping cream
• 250 ml milk

Instructions

1. 1.

   For the dough, mix flour with starch and baking powder. Beat eggs with yolks, sugar, vanilla sugar and butter until fluffy using a hand mixer. Gradually fold in the dry mixture to form a smooth dough. Wrap in plastic wrap and chill for about 1 hour.

2. 2.

   For the filling, melt butter in a greased high pan or pot. Add sugar, vanilla sugar and salt, then caramelize briefly. Pour in cream and milk, stirring until the caramel dissolves. Simmer on medium heat for about 45 minutes, stirring at least every 5 minutes, until a thick custard forms. The dulce de leche is ready when it drips thickly from a spoon.

3. 3.

   Preheat the oven to 180°C (fan).

4. 4.

   Divide dough into 4–5 portions and return unused dough to the fridge. Roll each portion on a well-floured surface to about 4 mm thickness. Cut out cookies of 4–5 cm diameter and place them on parchment-lined trays. Bake in batches for about 10 minutes until light yellow. Remove and cool on a wire rack.

5. 5.

   Spread ½–1 tbsp of the cream onto half the cookies, top with another cookie so the cream slightly overhangs the edge. Roll the edges in coconut flakes. Enjoy immediately or store airtight in the fridge until ready to eat.