Recipe by Malu8033
READY IN: 1hr 45mins
YIELD: 30 biscuit




  • 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.
  • Enjoy!