Celebrating six years of blogging with these cookies which I believe are perfect if you want to feel less guilty while enjoying the creamy and rich dulce de leche. 😛 The world of food blogging opened before me so many possibilities and some very interesting ingredients which were not available in my part of the world easily. When I first got to know about dulce de leche I was so intrigued, by this creamy sweet sultry caramelized condensed milk lusciously dripping off those spoons. And those having had the pleasure of tasting it were swooning all over it. I was pretty amused about what the fuss was all about!?! And when we decided to travel to US last year, the dulce de leche was sitting at the very first spot up on my shopping list. It is popular in most Ibero American countries and oh boy how good it is! I could polish off the whole can had it not been calorie rich. So to minimise the feeling of guilt, I decided to make oats cookies instead of alfajores and sandwich them with dulce de leche. Makes one feel saintly while enjoying a cookie or two 😀 These celebratory cookies make for great hostess gift or may I say, make for a glamorous home made gift.
½ C All purpose flour (maida)
1½ C Quick cooking Oats
1/3 C Brown Sugar (you may use caster sugar)
¼ tsp Salt
120 grams Butter
2 tbsp Golden Syrup (feel free to swap it with maple syrup)
1 tsp Baking Soda
2 tbsp Water
Filling Dulce de Leche, as much required
Prepare two baking sheets. Keep aside.
In a mixing bowl, whisk together the salt and the flours. Add oats and sugar. Set aside.
In a pan on medium low heat, melt the butter and add golden syrup. Stir well. Mix baking soda in water and stir it into the butter mix. The mixture will become frothy.
Whisk it and pour the butter mix into the flour mix and stir it till there are no dry patches. Make small balls of the dough, flatten them (as thin as you would desire the cookie).
Place the each cookie dough at 2 inch gap and bake at 160 degrees for approximately 12 minutes. (Check after 10 minutes of baking. The cookies should not turn deep brown at the bottom. Adjust the baking time accordingly)
Remove the baking sheet from the oven and let the cookies cool on the baking sheet for 5 minutes.
Remove on a wire rack and cool them completely before you start applying the dulce de leche.
Begin filling the cookies by turning over the bottom of the cookie to face you. Apply a teaspoon full of dulce de leche evenly leaving a little space around the edges. Gently press over the other cookie on top with its bottom facing down. Your sandwich cookie is ready!
Use the rest of the batch the same way.
Yield – 20 Cookies (makes 10 sandwich cookies)
Note: Feel free to swap dulce de leche with chocolate ganache filling.
Inspired by this recipe. Thanks for visiting and see you soon again with another exciting recipe! Follow EASY FOOD SMITH to get regular updates, here: Instagram, Bloglovin, Facebook, Pinterest, Google+