Dulce de Leche Chocolate Shortbread Sandwiches
- Anthology of Crumbs
- 13 minutes ago
- 1 min read
1
Dulce de Leche:
A standard jar holds about 450 g. You won't need the whole jar, but we know you will find lots of yummy ways to use up any leftovers!
2
Rolling Tip:
For easy rolling, ensure your dough is well chilled. If the dough gets too warm, return it to the fridge for 10 minutes.
Notes
1
Prepare Oven and Dry Ingredients: Preheat oven to 350°F (175 °C). Line two baking sheets with parchment paper. Onto a large piece of parchment paper, sift together the flour, cocoa and salt. Set aside.
2
Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the butter and icing sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
3
Add Wet Ingredients: Add the vanilla bean paste and mix to combine. Scrape down the sides of the bowl again.
4
Combine and Chill Dough: Turn the mixer to low and add the dry ingredients and mix until fully combined. Shape the dough into a large disk and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
5
Roll and Cut: Divide the disk into two, and place half the dough on a lightly floured work surface. Use a rolling pin to roll out the dough to about ¼ inch thick. Use the cookie cutter of your choice to cut out 12 cookies. Carefully transfer to the prepared cookie sheets and place about ½ inch apart.
6
Repeat and Bake: Repeat Step 5 with the remaining half of the dough. Bake in the preheated oven for 15 to 17 minutes or until firm around the edges.
7
Cool Cookies: Remove from the oven and allow the cookies to cool briefly on the sheets then transfer to wire racks to cool completely.
8
Assemble Sandwiches: Turn 12 of the cooled cookies bottom side up and spoon 1 tsp of dulce de leche onto each. Place the remaining cookies on top to create little sandwiches.
9
Finish with Chocolate: To finish: In a double boiler, or in a heatproof bowl set over a saucepan of simmering water, melt together the chocolate chips and butter. Dip one half of each cookie sandwich into the chocolate until it reaches the centre line of the cookie. Place on a piece of parchment paper until the chocolate has set.
Instructions
2 cups (300 g) all purpose flour
½ cup (60 g) dark cocoa
¼ tsp salt
1 cup (227 g) unsalted butter (room temperature)
½ cup (62.5 g) icing sugar
1 tsp vanilla bean paste (or pure vanilla)
1 jar (450 g) dulce de leche
Shortbread:
1 cup (175 g) dark chocolate chips
2 Tbsp (28 g) butter
Coating:
Dulce de Leche Chocolate Shortbread Sandwiches
Anthology of Crumbs
Chocolate shortbread is a lovely treat just as it is, but we can never leave well enough alone! We figured if chocolate is good and caramel is good, then together they should be doubly so. This recipe creates buttery dark chocolate shortbread sandwiches filled with rich dulce de leche and dipped in dark chocolate.
Servings :
24 cookies (12 sandwiches)
Calories:
Prep Time
20 min
Cooking Time
15 min
Rest Time
30 min (chill)
Total Time
1 hr 5 min
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