Dulce de leche is a Uruguayan and Argentine product. It is jam prepared with milk and sugar.
It can be translated as milk jam and it tastes quite much as caramel though it is not so sticky. It is more creamy.
2 1/2 cups (300g) flour
1 2/3 cups (185g) cornflour (US cornstarch)
2 teaspoons baking powder
3/4 cup (150g) sugar
3 egg yolks
1 teaspoon vanilla essence
1 teaspoon finely grated lemon rind
For the filling
Dulce de leche (milk jam or caramel) as much as needed
Sift the flour, the cornflour (cornstarch) and the baking powder into a bowl.
In another bowl, whip the butter with the sugar. Add the egg yolks one by one, mixing well after each of them is added until the mixture is well blended and creamy. Add the vanilla and the grated lemon rind.
Add to the dry ingredients and knead gently, shaping the dough into a ball. Cover with foil and rest in the fridge for a while.
Roll out the chilled dough into a 0.5 cm thick oblong on a floured surface.
Cut out 4 cm circles with a floured cutter.
Place the circles on a baking sheet (no grease required) and bake in a moderate oven for 12 minutes. Remove carefully and cool on a wire rack.
Spread the milk jam over half of the cookies and cover them with the other half, pressing gently.
Roll the borders of the filled cookies on shredded coconut to decorate.