INGREDIENTS
Biscuits
100 g butter, softened
110 g (½ cup) caster sugar
1 tsp finely grated orange zest
1 tsp vanilla paste
1 egg
110 g (½ cup) plain flour
35 g (¼ cup) cornflour
25 g (¼ cup) Dutch processed cocoa powder
¼ tsp ground cinnamon
Dulce de leche
1 x 395 g tin condensed milk
Miele Accessories
METHOD
Biscuits
- Pre-heat oven on Fan Plus at 170°C.
- Cream butter and sugar until light and fluffy, then add orange zest, vanilla paste and egg.
- Sift in the dry ingredients and mix gently.
- Form into a flat disc and wrap in cling film. Refrigerate for 30 minutes to rest.
- Once dough has rested, roll out between 2 sheets of baking paper to an even thickness of approximately 5 mm.
- Cut small rounds using a 4 mm cookie cutter. Place unmoulded cut biscuits onto a tray and refrigerate for 10 minutes, or until firm enough to lift without breaking.
- Place biscuits on a baking tray, and place into pre-heated oven on shelf level 2. Cook for 10 minutes.
Dulce de leche
- Place the sealed tin of condensed milk in a perforated steam container. Place in the steam oven and Steam at 100°C for 3 hours.
- Remove from the steam oven and allow to cool for 15-20 minutes, or until safe to touch.
To assemble
- Using one biscuit, pipe on the Dulce de leche then with another biscuit press together.
Hints and tips
- Biscuit can be made and frozen for up to 1 month.
Miele
Miele’s blog is your destination to experience our inspiring world of entertaining, innovation and gastronomy.
