3/4 cup plain flour
3 tablespoons cornflour
2 tablespoons good quality cocoa powder
125 g unsalted butter, softened
2 tablespoon icing sugar
1 cup dulce de leche (thick caramel)
Preheat oven to 180°C.Sift the flour, corn flour and cocoa powder together in a bowl and set aside.
In the meantime place the butter in the bowl of an electric beater. Add the sugar and beat for 5 minutes, (scraping down the sides) until light and fluffy. Add the dry ingredients and mix until combined.Transfer the dough to a lightly floured surface and shape into a log 3-4 cm wide.Slice the dough into 16x 1 cm slices and arrange on a large lined baking tray 2 cm apart. Mark each with the back of a fork.
Bake for 10 minutes, allow biscuits to cool on the tray for 5 minutes. Lift onto a wire rack to cool completely.To serve place the dulce de leche in a piping bag fitted with a star nozzle. Pipe a circle of dulce de leche on 8 biscuits and sandwich with remaining biscuits making sure the fork decoration is facing up right.
Makes 8 biscuits.