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Ginger shortcakes with dulce de leche

July 13, 2010

If you have diabetes, stop reading now… if you are trying to lose weight, stop reading now… if you are trying to live anything that resembles a healthy lifestyle, stop reading now!

Dulce de leche is a type of caramel that’s very popular in Spain.  I’m sure you can get it in Australia, I’m just not sure where (we smuggled some back with us). However, making your own looks pretty easy – how to make your own dulce de leche.

You’ll need

  • 2 cups plain flour
  • ¼ cup brown sugar
  • 1 tbsp baking powder
  • 2 tsp ground ginger
  • ½ tsp ground cinnamon
  • 100g butter, chopped
  • 2/3 cup milk
  • 1 egg
  • dulce de leche

To cook
Preheat the oven to 180°C.  Combine flour, sugar, baking powder, ginger, and cinnamon in a large bowl. Use your fingertips to rub the butter into the flour mixture until it looks like breadcrumbs. Add the milk and egg and stir until it comes together. Tip it out onto the bench and pat into a 2cm disk. Use a cookie cutter to cut whichever sized shortcakes you would like. Place each one on a greased tray.

Bake for around 10mins or until golden. When done and slightly cooled, slice in half and spread with delicious dulce de leche. To be honest, a little cream or mascarpone wouldn’t have gone astray.

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4 Comments leave one →
  1. July 13, 2010 6:14 pm

    You can definitely by dulche de leche at Casa Iberica on Johnston Street in Fitzroy – they’re a one-stop shop for your Spanish and Mexican food needs (e.g. Chipotles in adobo sauce!) and they do a killer Portugese custard tart.

  2. July 13, 2010 6:49 pm

    ahhh, thanks Michael!

  3. July 14, 2010 3:19 am

    These shortcakes look yummy. Sometimes I find dulce de leche too sweet, so I’m guessing the cake and spice cuts that beautifully.
    Coincidentally I made short cakes with a friend (actually she made, I hovered) on Saturday, but just a simple recipe from a 1970’s Joy. Strawberries just started here so it was strawberrie short cakes (with rosewater marscapone, alberta wild rose petals, and dried bee pollen… couldn’t resist those additions…)

    • July 14, 2010 8:14 am

      Yeah I actually under sugared the cakes to balance out the dulce

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