I made my own dulce de leche for these banoffee cupcakes - dairy and refined sugar-free! I used the rest in these classic Spanish/South American sandwich cookies.

Makes about 15 sandwiched cookies

1 c cornflour

3/4 c flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

110 g butter at room temperature

1/3 c granulated sugar

2 egg yolks

1 tbsp brandy (or pisco, cognac or sherry)

1/2 tsp vanilla extract

180g melted chocolate for dipping

1/2 c desiccated coconut

1 c dulce de leche at room temperature

Mix cornflour, flour, baking powder, baking soda and salt in a small bowl.

In another bowl cream the butter and sugar until pale and fluffy. Whisk in egg yolks, brandy and vanilla. Fold in dry ingredients to combine. Shape dough into a flat disc, wrap in cling film and refrigerate for an hour.

Preheat oven to 170C. Line 2 baking sheets with baking paper. Remove dough from fridge and place in between 2 sheets of baking paper. Roll out to about 4mm thick and cut into 5cm rounds. Place on your baking sheet at least 2cm apart. Bake for 10-12 min until golden on the edges.

Let cool on a wire rack.

Once cool, spread dulce de leche onto half of the biscuits and place another on top. If the dulce de leche is quite soft place the cookies in the freezer as you make them.

Half dip them into melted chocolate and sprinkle coconut on top. Return to the fridge or freezer to set.