These cookies only require 3 ingredients and 10 minutes to prepare to pop into the oven!
Then just fill with dulce de leche (you can also bathe in dark chocolate and OMG! .. a little piece of heaven in your mouth.
3 Ingredients Shortbread Cookie Sandwich with Dulce de Leche
Prep time: 10 mins
Cool time: 20 mins
Total time: 30 mins
- 225g / 8oz (2 sticks) of unsalted butter, softened
- ½ cup icing sugar (powdered sugar), plus extra for dusting work surface
- 2 cups plain flour
- Dulce De Leche (see how to make Dulce De Leche (Caramel Sauce) – 1 ingredient recipe)
Note: You can also find it in supermarkets in the Latin food section (about $ 3.50 / 4.00 a can)
- Preheat oven to 180C/350F.
- Line a baking tray with parchment paper. If your baking tray is small, you might need 2.
- Combine butter and icing sugar in a bowl and mix until smooth and well combined.
- Add flour and mix until it starts to look like dough (it will start out looking crumbly but it will come together). Use your hands to roughly form a ball.
- Scatter icing sugar over a work surface and turn the dough out onto it.
- Flatten out to about 1cm / ½” thickness with your hand, then place a sheet of baking paper over it and use a rolling pin to lightly roll it out to 0.5cm / ¼ “ thickness.
- Use a 6.5cm/2.5” round cookie cutter to cut rounds out, then use a knife or egg flip to transfer the cookies to the baking tray.
- Ball up the excess dough and cut more rounds. You should get 16 cookies.
- Bake for 15 to 18 minutes until pale golden brown and starting to just slightly brown on the edges. You might think it is undercooked, but it will continue to cook on the baking tray.
- Remove baking trays from oven and let the cookies cool on the tray.
- When the cookies are cool, spread half the cookies with a dollop of Dulce De Leche. Then sandwich with remaining cookies.
1. The dough is quite soft so you will need a large knife or egg flip to transfer the rounds from the work surface to the baking tray. If you pick it up, they will lose their shape slightly.
2. The other option is to roll the dough out onto baking paper the size of the baking tray. Cut out rounds, making sure to space them like you would place them on the baking tray. Then remove the excess dough. Then roll the dough up, roll out and repeat. Then lift the baking paper with the rounds on it onto the baking tray. Though slightly easier because you don’t have to transfer the cut rounds onto the baking tray, it takes longer overall.