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Chilenitos: recipe illustration
Snacks & baking

Chilenitos

Small Chilean biscuits filled with dulce de leche, with a shortbread-style dough and golden edges. Traditionally eaten with coffee or maté at teatime.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Nutrition facts

727 kcal per serving

Protein
13.5 g
Carbohydrates
96.8 g
of which sugars
52 g
Fat
30.5 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, baking powder and salt in a bowl.
  2. Add the cold butter cut into cubes and rub in with your fingertips until the texture is sandy.
  3. Stir in the sugar, lemon zest, vanilla, then the egg, and knead just enough to form a smooth dough.
  4. Chill the dough in the fridge for 20 minutes.
  5. Roll out the dough to 4 mm thick and cut out discs about 5 cm wide with a cutter.
  6. Place half the discs on a baking sheet lined with baking paper, put a spoonful of dulce de leche in the centre and cover with a second disc.
  7. Seal the edges by pressing with a fork and bake at 180 °C for 12 minutes, until golden.

Variations and tips

Coconut version. Sprinkle the tops of the biscuits with desiccated coconut before baking.

Easy swap. Replace the dulce de leche with a ready-made version, or make your own by reducing sweetened milk.

More ideas

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Original Ecomely recipe.