Shortbread and dulce de leche slices

100 g golden caster sugar
10 cardamom pods, seeds crushed
1/4 vanilla pod - seeds
generous pinch of sea salt
250 g all-purpose wheat flour
50 g rice flour
200 g butter, room temperature

filling:
300 g dulce de leche
4 cardamom pods, seeds crushed
pinch of sea salt
60 g butter

chocolate:
200 g chocolate
1 tbsp mild oil - grape seed or almond



Heat the oven 160 °C degrees hot. Put baking paper in a pan (20 x 20 cm is the best size). 

In a blender, add sugar, cardamom, vanilla, and salt. Blend to a powdered sugar consistency. Place in a bowl, and add both flours. Mix. Add butter and knead into a smooth dough just to the point that it is ready, not longer. The longer you knead, the harder the cookies will be. 

Press into a pan in an even layer, prick with a fork, and place in the oven. Bake for 35-40 minutes until lightly golden. Remove and leave to cool in a pan. 

Place dulce de leche in a pan. Add cardamom and salt and heat on medium-high heat so that it starts to bubble. Take off the heat and add butter, mixing it in. Pour over the shortbread and place in the fridge to set for at least an hour, maybe two.

Melt the chocolate when the dulce de leche has cooled. In a pan, add 2 cm of water and let it boil. Turn the heat to medium and place a bowl on top (I CAN NOT touch the water, only the steam). Add chocolate and oil and, stirring from time to time, melt it. Pour over the shortbread and let it set at room temperature for a few hours (depending on how cold the temperature is, or put it in the fridge).

If you have placed it in the fridge, take it out an hour before serving, as it will be easier to cut.

As for cutting, I advise you to heat the knife before and make the cut as slowly as possible; otherwise, the chocolate will break.