If you opt to make the dulce de leche yourself, place the unopened tin of condensed milk in a large pot completely submerged in water. Bring to a boil, simmer for 2 hours, making sure the water doesn’t boil down. Top up water if needed. Refrigerate until completely cool. If you are using ready dulce de leche you can skip this step completely.

Preheat your oven to 150C fan forced and line two oven trays with baking paper.

To make the cookies, sift the flour, icing sugar and salt into mixer bowl. Use the paddle attachment, add butter and mix to form a dough.

Roll out dough in small batches on a lightly floured surface. Roll out quite thin, around just under 5mm thick and cut out 5cm rounds. (Since we are getting into the spirit of Ramadan I also used a star shaped cookie cutter and used the round cutter to make crescent moons)

Place the rounds onto prepared baking trays about 1cm apart.

Bake for 12- 15 minutes or until firm and golden brown. Allow them to cool completely on a wire rack.

Sandwich the dulce de leche filling between to cookies, be gentle because the cookies are quite fragile.

Dust with icing sugar and be prepared to have your mind blown!