I have always been afraid of the cooker. Even when I make simple “Dal Chawal ” at home, worry that it might explode, so I never stay in the kitchen while it is on the stove. So when I decided to make Dulche De Leche I woke up early this morning and decided to do it when my baby was far away from the kitchen and my husband was at home! ( You know thinking worst case scenario and all)! But to my surprise nothing happened! yeah I know you are laughing at me. The truth is I though I would be left with a broken stove, exploded cooker and a room full of condense milk and water. Yes go ahead! laugh! That my friend is my biggest nightmare. So when ever there is anything cooking in my kitchen I never let my son in. And when the cooker is on the stove, even I do not stand in the kitchen.( i rush in just to switch it off :p)
When I finally opened the can of condense milk, OH MY GOD! That is when I realised how delicious this version of the condense milk is! Now I know what the fuss is all about! That sweet caramely liquid inside that can was like I was in heaven! That minute I knew I should have let it sit for maybe one more whistle but thats ok . I am happy with the outcome.
Ok before I get to how I made the cookies, if you were wondering how I made that dulche de leche, I used the pressure cooker method.
Ingredients:-
- Flour – 1 cup ( set aside one teaspoon from the cup)
- Corn Flour – 1 cup
- Baking Powder – 1 tsp
- Baking Soda – 1/2tsp
- Butter – 113 gms
- Sugar – 1/3 cup
- Vanilla Extract – 2 tsp
- Egg Yolks – 2 ( at room temperature)
- Brandy – 1tbsp + 1 tsp ( for the Dulche de leche)
- Crushed Nuts – 1 cup ( use any kind of nut you like – wall nuts, cashews, pecan, almonds)
- Dulche De Leche – 1 can
Instructions :-
- In a bowl mix flour, corn flour, baking powder, baking soda and salt. Set aside
- In another bowl cream butter and sugar
- Add egg yolks one at a time. Then add vanilla and Brandy
- Now add dry ingredients into the wet ingredients little by little. Cream well. I used my hand blender but a whisk will do the job too
- Once you have added all the flour it will come together to make a nice ball
- Now wrap the ball with cling wrap and refrigerate for 30 mins to an hour
- While the dough is resting in the fridge, pre heat your oven to 180C
- Once the dough is read, light dust your counter top with the one tsp of flour that you set aside in the beginning
- Roll out the dough making sure to keep an even width of 4mm at least. I used my seated cookie cutter but you can cut them out in any space you want
- Slowly place them on your cookie tray leaving 3 – 5 cms apart from each other
- Pop them into the fridge for 10 mins
- When you are ready to bake these cookies, pop them into the area heated oven and bake for 10 to 15 mins
- You do not need to wait till they are brown. You will see them rise a little and the flaky sides are clearly visible
- Pull them out of the oven and let them sit on a cooling rack till completely cool
- Once cooled completely add dulche de leche on one side of a cookie and sandwich it with another cookie. I recommend adding one table spoon of brandy to the dulche de leche for that mild yet exotic flavour!
- You can roll them in any crushed nut that you like. Typically they are rolled in coconut flakes, but I love salted cashews so thats what I used! This part is your choice. You could use chocolate flakes, walnuts, pecans, almond! Any thing you like
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