Of course you can eat dulce de leche by the spoonful on its own, but it is also nice in baked goodies. The sweet and sticky dulce de leche complements the crumbly, buttery classic shortbread very well, making it a lovely indulgent baked goodie.
Slightly adapted from “Desserts – James Martin”
1 can dulce de leche
250 g butter, room temperature
150 g sugar
pinch of salt
1 tsp vanilla extract
150 g cornstarch
300 g flour
Preheat the oven to 170C. Line a 20×30 cm baking tin with baking parchment.
Cream the butter with the sugar until light and fluffy. Add the flours, mix with the butter-sugar mixture. Gently knead the dough until it comes together into a ball.
Press 2/3 of the dough into the prepared tin. Scoop the dulce de leche on top and spread out to an equal layer. Crumble the remaining dough over the top.
Bake for 20 minutes. The caramel should bubble up a little between the dough and the top of the dough should be golden. Leave to cool in the tin for 5 minutes, then cut into squares. Finish cooling in the tin.