Between two crumbly cakes of sandwich cookies, it’s waiting in the wings, to surprise with an incomparable taste, sweet cache. Traditionally this caramel sauce reminiscent of boiled condensed milk, prepared from goat milk, sometimes diluted with half cow. The treat is popular in Mexico, where the city of Celaya, famous for its кахетой. 
Time: 4hour. 20 minutes. Difficulty: easy Quantity: 26 double cookies In recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Shortbread
- 1.5 tbsp. premium flour, plus additionally for dust
- 2 tbsp. corn starch
- 2 tsp baking powder
- 1 tsp soda
- 1/2 tsp fine salt
- 220 gr butter, room temperature
- 2/3 Art. Sahara
- 2 tbsp. l brandy
- 1 tbsp. l vanilla extract
- 4 large egg yolks
- Powdered Sugar
- Special equipment: round shape for cutting biscuits with a diameter of 5 cm. with a smooth or wavy edge
Mexican Cachet Sauce
- 950 ml. goat milk or fatty cow milk
- 1.5 tbsp. Sahara
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 whole vanilla bean, uncovered and with seeds (each wish)
- 1/2 tsp soda
Recipes with similar ingredients: premium flour, eggs, brandy, caramel, milk, starch
Recipe preparation:
- Shortbread: mix in a medium bowl with a whisk corn starch with flour, baking powder, soda and fine salt.
- Put butter and granulated sugar in a bowl stationary mixer equipped with a spatula nozzle. Whisk at medium speed. Scrape the mass off the walls of the silicone bowl shovel down as needed. Continue until the ingredients will not fully combine, and the mixture will not become light and lush (approximately 3 minutes). Add brandy, vanilla extract and egg the yolks. Beat only until the ingredients are combined (approximately 30 seconds).
- After setting a low speed, gradually pour the mixture with flour, whisking until dry ingredients are fully incorporated. Keep going about 1 minute.
- Divide the dough into 2 equal parts and place them in 2 separate cut of cling film. Form a smooth disk from each piece and wrap tightly. Place the dough in the refrigerator for at least 1 hour.
- Install the grate in the middle of the oven that you previously Preheat to 177 ° C. Cover 2 parchment baking sheets paper.
- Expand one piece of dough and place on lightly sprinkled flour surface. Roll it to a thickness of approximately 0.6 cm. C using a round shape for cookies with a diameter of 5 cm (with smooth or wavy edge) cut out about 20 circles and transfer them to prepared baking sheets.
- Bake on a wire rack in the middle of the oven. At Do it in 2 steps if necessary. Bake until top golden brown (12-14 minutes). Put cookies on grill to cool completely (approximately 20 minutes). Repeat processes of rolling, cutting and baking with a second piece of dough. You should get another 20 pieces of cookies. Then roll the trim dough, cut another 12 circles and bake.
- Mexican Kakheti sauce: mix milk with sugar in large thick-bottomed pan. Add vanilla extract, salt, and also vanilla seed pods if you use them. Bring to a boil over medium-high heat at constant stirring (6-8 minutes).
- Remove the pan from the heat and add soda when the milk boils. It will foam and rise. Keep stirring. Return pan on the stove with medium heat. Cook while maintaining a slow boiling. Stir frequently to prevent the sauce from sinking. Adjust the temperature so that there is no boiling. After 15 minutes the mixture will turn a light golden brown color. Remove vanilla pods if you used them.
- Continue cooking for approximately 30 minutes until the mixture acquires a rich brown color and its volume does not decrease to about 1.5 tbsp. (at this moment the mass should resemble a thick caramel sauce). Remove from heat and let the cachette cool completely. (approximately 20 minutes). Note: To weld a cactus from one piece Cow’s milk, not goat’s milk, will take longer.
- When the cookies and cache have cooled, turn over half of the baked round products with the bottom up and gently apply on them about 2 tsp. sauce. If the cooled cache is too thick and difficult to spread, put it briefly in the microwave, to warm up and make it less viscous. Put on top of the second with the bottom side of the liver in and press it to a sandwich. Sprinkle with powdered sugar before serving.
