Dulce de leche
1 x 395 ml tin sweetened condensed milk
150 g (1 cup) plain flour
55 g (¼ cup) caster sugar
½ tsp vanilla extract
120 g salted butter, cold, diced
175 g good-quality dark chocolate,
40 g salted butter
2 tbsp cream
Dulce de leche
- Place the can of sweetened condensed milk on a rack in the steam oven and Steam at 100°C for 4 hours.
- Lightly grease and line a 20 cm x 20 cm square cake tin with a depth of at least 3 cm.
- Mix the flour, sugar and vanilla in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
- Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork.
- Place in the oven on shelf level 2 on Intensive Bake at 170⁰C. Bake for 25 minutes, or until firm and lightly browned.
Cool in the fridge for 20 minutes, or until cold.
- Gently spread the dulce de leche onto the shortbread. Place the slice back into the oven on Fan Plus at 160⁰C
and bake for an additional 20 minutes, or until the dulce de leche bubbles in the corners. Cool while making the
- Melt the chocolate and butter in a medium sized saucepan on low heat, induction setting 2, stir until smooth and glossy.
- Remove from the heat, add the cream, and stir well to combine.
- Pour the chocolate topping over the cooled dulce de leche and leave to cool completely before cutting into 25 squares.
Hints and tips
- Dulce de leche can be made in bulk and stored in the fridge for up to 2 weeks. This dulce de leche can be used
in many recipes, including our gluten free brownies, banoffee pies, salted caramel cheesecakes or as a topping over pancakes or ice cream.
- There’s no need to preheat the oven in this recipe due to Miele’s quick heat up times.
- This delicious slice is also called “Millionaire’s Shortbread” because of its level of decadence.