Cream the soft butter with the icing sugar until pale, mix in the yolks one at a time, the vanilla flavouring and the grated lemon zest.

Ingredients

• 300 gCornstarch
• 200 gWheat flour, white, all-purpose, unenriched
• 8 gLeavening agents, baking powder, double-acting, sodium aluminum sulfate
• 200 gButter, without salt
• 150 gSugars, powdered
• 51 gEgg, yolk, raw, fresh
• 5 gVanilla extract, imitation, no alcohol
• 3 gLemon peel, raw
• 400 gDulce de Leche
• 40 gNuts, coconut meat, dried (desiccated), not sweetened

Method

1. Cream the soft butter with the icing sugar until pale, mix in the yolks one at a time, the vanilla flavouring and the grated lemon zest.
2. Add the cornflour sifted with the flour and baking powder and bring together briefly into a soft dough.
3. Wrap the dough in film and chill for 30 minutes.
4. Preheat the oven to 180 °C. Roll the dough out about 7 mm thick, cut 6 cm rounds (40 pieces of about 23 g) and place on a lined tray.
5. Bake in 2 batches of 12 minutes each at 180 °C; the biscuits should stay pale.
6. Cool the biscuits on a rack for 15 minutes.
7. Spread 20 g dulce de leche on each of 20 rounds, top with the remaining 20 rounds and roll the edge in coconut (about 2 g per piece).