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150g flour, sifted
125g butter, softened
50g caster sugar
1 egg, beaten
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp baking powder
397g (1 tin) condensed milk
Makes 16 biscuits.
1. Preheat the oven to 190°C/fan 170°C/gas 5. Line 2 baking trays with non-stick baking parchment.
2. Put butter and sugars into a mixing bowl and beat until evenly blended. Slowly add beaten egg to butter and sugar mix beating well between each addition.
4. Mix in the flour, baking powder and spices.
5. Divide dough in half, then cut each half into 16 equal pieces (32 pieces in total)
6. Roll into a ball and flatten each piece onto the baking parchment, place in oven for 15 minutes.
7. Leave cookies to cool on the baking tray for a few minutes, then carefully lift onto a cooling rack with a palette knife.
8. To make the dulce de leche (translation: milk candy), empty contents of tin into a large glass bowl. Cover with cling film and make a couple of large slits in the top. Place in microwave for approximately 12 minutes (you must stir condensed milk every 2 minutes with a whisk), until it turns a light brown colour. Leave to cool.
9. When ready it should be pliable. Divide into 16 equal pieces then spread over half a biscuit then sandwich together with another half.