Ingredients
Preparation
Preparation
Preparing the Dulce de Leche caramel:
Ideally, start making the caramel a day or two before, as it needs to be cold.
Remove the label from the milk container, wash the container, place it in a pressure cooker and cover it with warm water.
Simmer the milk for 50 minutes until it becomes a rich and thick Dulce de Leche caramel.
For a richer texture, let it simmer for a total of 60 minutes. Make sure that it’s a slow simmer; the container shouldn’t rattle in the pressure cooker.
Remove the steam from the cooker, open the lid carefully and remove the container.
Let it cool completely before opening it.
Preparing the biscuits:
Beat the butter in a mixer until it becomes fluffy.
Add 1/3 of the Dulce de Leche caramel and stir well.
Continue stirring while adding the brown sugar, white sugar, and egg.
In a bowl, sift the flour, salt and soda, and mix.
Add the flour mix to the butter mix little by little and stir lightly.
If the dough is too soft, add a little flour.
With a small spoon, scoop up the dough to create small caramel biscuit balls.
In a bowl, add sugar and coat the biscuit balls one by one.
Place the biscuit balls in a baking tray lined with greaseproof paper. Make sure they’re not too close as they will expand during baking.
Bake the biscuits at 175 °C for 12-15 minutes.
Remove the tray from the oven and let cool for 5 minutes.
Repeat the process for the other half of the dough.
Coat half the biscuits with Dulce De Leche caramel and press each one together with one from the previous batch, to create a delicious caramel sandwich.
We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)