Not just for weddings! These traditional Mexican wedding cookies are crumbly and light and have the lovely flavours of orange, rum and walnuts. Sandwiched with a rich caramel sauce, these cookies are the ultimate sweet treat
- 225g unsalted butter, softened
- 70g caster sugar
- small pinch of salt
- 310g plain flour
- 1tbsp dark rum
- zest of ½ an orange
- 100g walnuts, roughly chopped
- approx. 350g icing sugar, plus extra to sprinkle
- 150g dulce de leche (caramel sauce)
Cream together the butter, sugar and salt. Mix in the flour until a dough just starts to form, 1–2 minutes at the most. The less you work the dough, the lighter your cookies will be. Work in the rum, orange zest and walnuts.
Divide the dough into two equal pieces and lightly roll them on a clean work surface into neat logs about 3cm in diameter.
Using a sharp knife, cut the logs into 5mm discs. Lay these out on non-stick baking sheets and freeze for 30 minutes. Meanwhile, preheat the oven to 170°C/335°F/gas mark 3 and place the icing sugar in a big bowl.
Bake the chilled discs for about 20 minutes, by which time they will have set but not taken on any colour.
Toss them quickly in the icing sugar, then leave to cool on wire racks. Don’t worry if the icing sugar melts a little.
When cooled, spread half the cookies with the caramel, then sandwich with the other halves, pressing gently to ensure an even spread. Sprinkle the finished sandwiches with extra icing sugar so that they are snowy white. Enjoy immediately or store in airtight containers.
You can buy dulce de leche ready made or you can make some yourself with this easy dulce de leche recipe