Prep 45 mins
Cook 1 hr
I found this recipe on Nestle's website about 3 years ago. I have made it numerous time. It requires a bit of work but the results are well worth it. The time for preparing and cooking is a guess, I have never timed it.
- 200 g unsalted butter
- 1 cup caster sugar
- 1 egg
- 2 egg yolks
- 5 cups plain flour
- 4 tablespoons honey
- 1⁄2 tablespoon bicarbonate of soda
- 2 tablespoons baking powder
- 1⁄2 tablespoon vanilla extract
- 1 (385 g) can sweetened condensed milk (cooked)
- 300 g chocolate, for coating
- First of all cook the condensed milk. I prefer to do it in a pressure cooker; I find it safer. Here is what I do. Fill the pressure cooker with water to cover the condensed milk can inside. Place the cooker on the stove top and when it starts to boil count the time; 30 minutes is enough.
- Let it cool completely.
- It is very dangerous to open the can when it is hot. The hot sweet mixture inside will come out like a jet and it burns very badly.
- For the biscuit:.
- Cream butter with sugar, egg and yolks in an electric mixer using the whisk attachment.
- In another bowl mix flour, honey, bicarbonate of soda, baking powder and vanilla. Mix this into the butter mixture.
- Work the dough until smooth.
- Let it rest for 30 minutes.
- On a floured board and using a rolling pin, roll the dough to a half (1/2) cm thickness.
- With a round (5cm) biscuit cutter, cut biscuits and place on a prepared baking sheet.
- Bake for 10 minutes in a medium oven (180°C).
- They should be light brown when done.
- Let it cool on a wire rack.
- When the biscuits are cold, spread some of the "dolce de leche" (about 1 tsp for every two biscuits) and cover with another, making a sandwich.
- Set aside.
- Melt the chocolate by placing it in a bowl over hot water, not boiling water.
- After the chocolate has melted bring it to the right temperature (you should feel it kind of icy when placed on your lips) for coating.
- Drop each biscuit in the melted chocolate, lift with a fork, taking care to take off all the excess.
- Place the covered biscuit on parchment paper and let it dry.
Wow... I loved these. I made them for a school project and they turned out great. The recipe is fairly complicated, but well worth it. The cookies taste good, the "dulce de leche" makes it better, and the chocolate makes it irresistable. Speaking of the chocolate, I had trouble just dipping it like the recipe said, so I spread it on but it worked out fine. Overall, if you have the time to make these, it's well worth it. They make the perfect snack or desert, and they keep well. And, I didn't use pressure cooker, but I might next time, I just didn't have it around.
mhhh... funny I had to look for an different cookie biscuit: in this recipe you ask for 5 coups of flour, well I never got to an smooth dough, it didn't come together... maybe is is also the climat I live in...or the recipe has a mistake?
I made this recipe when I was in a pinch for my son's school project (he was sick, so I took over). I must admit that I forgot the honey, and had to add a few drops of water for dough to hold together.The dough was quick to mix up and thankfully was not sticky. I also did my caramel sauce by baking in foil-covered pan over dish of water at 400 degrees for an hour. I will try the pressure cooker technique next time, though. The caramel sauce is easy to spread and delicious. I sprinkled the tops with powdered sugar and didn't do the chocolate topping, although it looked great. The photos submitted are really beautiful! My son was very proud to bring the cookies to his middle-school. Despite being sick, he gobbled down three of the cookies, before I stopped him. The cookies were very durable and held up nicely in a tupperware container (through 45 min. bus ride and morning of school). None got broken! Thanks again for the recipe. I'll be making these again for sure! Roxygirl in Colo.