After every proper wedding in Brazil you will be presented prettily wrapped bem casado cookies to take home. Apparently it is a challenge to smuggle home as many cookies as you can. I don’t blame the smugglers: these cookies are seriously good. The two layers of soft cakey cookies are held together by a dulce de leche caramel and are coated by a crunchy thin layer of sugar. The name of the cookie means ‘happily married’. Maybe the sticky dulce de leche symbolizes the love that keeps two partners together. The caramel is very addictive and a big dollop certainly makes me happy! If you like this cookie, you should try my variation walnut bem casado cookie.
Bem casado cookie from Brazil
for 10 cookies
1 can of condensed milk
35 grams sugar
65 grams flour
pinch of salt
100 grams icing sugar
60 milliliters boiling water
extra: a piping bag with a smooth round tip
Put the unopened can of condensed milk in a little pan with water. The water should cover the can. Bring to the boil. The paper label will let loose. Take the paper out of the water and cover with a lid. Leave to boil on very low heat for about 3 hours. The milk will caramelize into toffee. Check every now and then if the can is still covered by water. Take the can out of the pan and leave to cool.
With and electric mixer beat the eggs with the sugar for about 7 min. until light and airy.
Sift the flour with the salt over the mixture and carefully mix together. Preheat the oven to 180˚C/350˚F.
Cover a cookie sheet with baking paper. Spoon the mixture into the piping bag. If you don’t have a piping bag, spoon small tablespoons of the mixture on the baking paper. Leave some room to spread. Bake the cookies for about 10 minutes in the middle of the oven or until light brown. Take out of the oven and leave to cool on the cookie sheet.
Beat the icing sugar into the water to make a syrup.
Open the cooled can of caramelized condensed milk. Spread about 1 teaspoon of the caramel on the bottom of half of the cookies. Cover with the left over cookies.
Dip the cookies in the syrup, they should be completely covered. Take out of the syrup and leave to drip and dry on a wire rack. Sprinkle with icing sugar
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