Step 1Using a freestanding mixer fitted with a paddle attachment (or a handheld electric whisk), beat butter and sugar until pale and fluffy. Beat in egg yolks one at a time, followed by lemon zest and vanilla. Sift over flours and baking powder; mix to combine. Bring dough together with your hands, wrap in clingfilm and chill for 1hr (or up to 24hr).
Step 2Line 2 large baking trays with baking parchment. Lightly dust a surface with flour and roll out dough to 3mm thick. Stamp out rounds using a 5cm round cutter, re-rolling trimmings as needed. Transfer to baking trays, spacing well apart. Chill for 10min.
Step 3Preheat oven to 180°C (160°C fan) mark 4. Bake cookies for 8min, or until just set. Leave on trays for 10min before cooling on a wire rack.
Step 4Sandwich biscuits with dulce de leche; roll sides in coconut.
GH TIP If you can’t find dulce de leche, use Carnation Caramel, jam or chocolate spread instead.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
