Cocoa Nib & Salted Dulce de Leche Biscuits
70g unsalted butter, softened
1/4 cup caster sugar
1/2 cup plain flour
1/3 cup self-raising flour
1 tbsp Dutch process cocoa powder
1 tbsp cocoa nibs (substitute with more cocoa powder if you cannot get these)
2 tbsp milk
1 can (395g) sweetened condensed milk
sea salt flakes
Remove any labels from the sweetened condensed milk can and place the can (still sealed) in a medium saucepan full of boiling water. Cover with a lid and boil for 2 hours, keeping a careful eye on the pan and topping up with water regularly. Do not allow the water level to drop below half the height of the can to ensure it does not explode. When the 2 hours are up, remove from the heat and allow to cool (or place under running cold water to cool it down quicker). At this point it is compulsory to open up the can and eat a spoonful of your dulce de leche (because I say so).
Preheat the oven to 180 degrees C. Line two baking trays with baking paper. Cream the butter and sugar with an electric beater until it is light and fluffy. Add the sifted flours and cocoa alternatively with the milk. Mix with a knife until the mixture forms a soft dough.
Turn out onto a floured surface and gather together into a rough ball. Roll the dough between two sheets of baking paper to a thickness of 2mm (you may need to split the dough into half and do this in two sheets). Refrigerate for 15 minutes or until firm. Cut the dough using a cookie cutter and re-roll and cut the dough scraps.