Serves: 18
Preparation time: 20 mins
Cooking time: 20 mins


A delicious South American sandwich biscuit. Fill with ready-made dulce de leche or make your own.


  • 175g unsalted butter, softened
  • 190g caster sugar
  • 1 Ella Valentine Baking egg
  • 2 Ella Valentine Baking egg yolks
  • 2 tsp brandy
  • 300g cornflour
  • 150g plain flour
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ¼ tsp salt
  • Zest of ½ lemon
  • 200g dulce de leche, for filling
  • 100 g desiccated coconut, for garnish


  • 2 inch round pastry cutter
  • Baking sheet


Preheat the oven to 180C (350F), Gas Mark 4.

  1. 1. Cream the butter and sugar together. Then mix in remaining ingredients until well combined.
  2. 2. Knead on a floured surface until the dough is smooth and chill for 15 minutes.
  3. 3. Roll out the dough to ¼ inch and cut into 2” inch rounds with a pastry cutter.
  4. 4. Place on a lightly greased cookie sheet and chill for 5 minutes.
  5. 5. Bake on 150 degrees for 20 minutes or until the edges have browned slightly. Remove from the oven and transfer to an elevated wire rack to cool completely.
  6. 6. Once cooled use a palette knife to spread dulce de leche onto the flat side of half the cookies, using the flat side of the other half of the cookies to sandwich them together. Roll the sides of each cookie in a plate of desiccated coconut.