Combine the flours, salt and baking powder in a bowl
Beat the butter together with the sugar until pale and fluffy
Add the lemon zest
Add one yolk at a time and whisk in (5-10 seconds) after each addition
Pour in the extract and whisk until combined
Add the dried ingredient to the butter mixture and combine thoroughly, using a spoon
Wrap in baking paper and leave the fridge for at least an hour (or overnight)
Line 2 large baking trays with baking paper
Roll the mixture and cut into circles (ideally around 5cm wide)
Arrange on the baking trays
It is advised to chill the biscuits one more time for 20-30 minutes to firm up, otherwise they might not keep their shape in the oven
Preheat the oven to 180C
Bake the biscuits in the preheated oven for 8-10 minutes until just set, but not firm
Leave them to cool before attempting to move them as they will be crumbly
Once completely cooled, sandwich them together with the dulce de Leche and roll in the dedicated coconut, if using

Ingredients

  • 200g plain flour
  • 300g corn flour
  • Pinch of salt
  • 2 tsp baking powder
  • 250g unsalted butter at room temperature
  • 150g golden caster sugar
  • Zest of 1 lemon
  • 3 egg yolks
  • 1 tsp vanilla paste or extract
  • 450g dulce de Leche
  • Desiccated coconut for decoration (optional)

Method

Combine the flours, salt and baking powder in a bowl
Beat the butter together with the sugar until pale and fluffy
Add the lemon zest
Add one yolk at a time and whisk in (5-10 seconds) after each addition
Pour in the extract and whisk until combined
Add the dried ingredient to the butter mixture and combine thoroughly, using a spoon
Wrap in baking paper and leave the fridge for at least an hour (or overnight)
Line 2 large baking trays with baking paper
Roll the mixture and cut into circles (ideally around 5cm wide)
Arrange on the baking trays
It is advised to chill the biscuits one more time for 20-30 minutes to firm up, otherwise they might not keep their shape in the oven
Preheat the oven to 180C
Bake the biscuits in the preheated oven for 8-10 minutes until just set, but not firm
Leave them to cool before attempting to move them as they will be crumbly
Once completely cooled, sandwich them together with the dulce de Leche and roll in the dedicated coconut, if using

 

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