Vegan dulce de leche sandwiched between two melt-in-the-mouth biscuits rolled in coconut. Popular in Argentina and throughout Latin America.
5 from 1 vote
Prep Time 30 minutesmins
Cook Time 3 hourshrs
Course Dessert
Cuisine Argentinian
Servings 20Biscuits
Ingredients
Biscuits
75gicing sugar
2gbicarbonate of soda
100gall-purpose flour
150gcornflourcornstarch
5gbaking powder
100gbutterroom temperature
1teaspoonvanilla extract
3teaspoonsapple cider vinegar
1tablespoonmilled flax seed
Vegan Dulce de Leche
Tin of vegan condensed milk
15gplant-based butter *
Assembly
Desiccated coconut
15gvegan double cream*
Instructions
Vegan Dulce de Leche
Place the unopened tin of vegan condensed milk in a pot of simmering water fully submerged for 3 hours.
Drain then place in cold water.
Once cool enough to handle, open the tin and transfer to a container. The milk should have turned to a thick caramel consistency. *You will not need to add the cream and butter if the caramel has set to spreading consistency in the tin. However If it needs to be thicker, transfer to a pot and mix over medium heat until thickened and dark in colour. Watch it doesn’t burn. Add the butter and cream and mix well. Place in the fridge to cool.
Biscuits
Make a flax egg by mixing 1 tablespoon of milled flax seeds in a bowl with 3 tablespoons water. Allow the mixture to sit for at least 5 minutes.
Cream the butter and sugar together using a rubber spatula or wooden spoon until light and fluffy. Add in the vanilla, flax egg and apple cider vinegar and mix well.
Sieve the dry ingredients together then add to the butter mix, mix until it comes together, don’t over mix at this stage. Using your hand form a ball and wrap in clingfilm and place in the fridge until firm enough to roll out. At least 30 minutes.
Take the dough out of the fridge. Allow it to sit for a few minutes while you prep your rolling area by lightly dusting the worktop with flour.
Place baking paper on a baking tray or two.
Roll the dough out to 5mm thick then by using a 6cm cookie cutter, cut out the rounds and place onto the prepared baking tray.
Place all the discs in the fridge for 10-15 minutes
Preheat an oven to 180°C then bake your cookies for 8-10 minutes until golden around the edges.
Remove but leave on the tray until cool then transfer to a wire rack to cool completely.
Assembly
Spread the caramel onto the inside of 1 biscuit then place another biscuit on top, squeeze them together gently so the filling is visible around the edges.
Roll the biscuits in desiccated coconut, covering the caramel edges
Notes
*If your caramel sets into a spreadable consistency within the tin you will not need to add the cream and butter.