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  • Makes 24 biscuits
  • Easy
  • 45 minutes
  • 10 minutes
  • Hazendal The Last Straw 2005


  • ½–1 cup dulce de leche or Caramel Treat
  • 125 g unsalted butter, at room temperature
  • ¼ cup icing sugar
  • 2 large egg yolks
  • 2 T brandy
  • 240 g cake flour
  • 1 t baking powder
  • finely chopped walnuts (optional)
  • sifted icing sugar (optional)

Cooking Instructions

Preheat the oven to 180ºC.

Freeze the can of Caramel Treat, if using, to make it easier to use.

Cream the butter and icing sugar until smooth. Beat in the egg yolks. Mix in the lemon zest and brandy.

Sift together the flour and baking powder then stir into the mixture to form a soft dough.

If too soft, add a little more flour. Wrap and refrigerate for about 30 minutes.

Roll out thinly then stamp out about 48 rounds, 5cm in diameter.

Arrange on a baking sheet lined with baking paper. Bake for about 10 minutes.

Cool on wire racks. Sandwich with the dulce de leche or condensed milk. If you like, add chopped walnuts to the filling.

You could even spread the sides with dulce de leche and roll in finely chopped walnuts.

Dust with icing sugar if using. A coating of melted dark chocolate is also delicious.

Per serving: 1019.5kJ, 4.2g protein, 11.7g fat, 30.6g carbs


TASTE’s take:

You’ll find these delicious biscuits at tea or served with a cup of coff ee at elegant cafés. This recipe comes from The South American Table by Maria Baez Kijac (Harvard Common Press). It’s an excellent cookbook and one I often refer to as I love the flavours of home-cooked Latin American food.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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