Ingredients:

Dulce de Leche (filling):
2 quarts whole (cow) milk
2 quarts goat milk (an additional 2 quarts whole milk can be substituted. Goat/cow milk ratio can vary)
2 cups sugar
1/2 tsp baking soda
1 tb water

Obleas:
16 tb (2 sticks) unsalted butter
1 tsp vanilla
2 1/3 cup flour
1 cup sifted confectioners’ sugar
1/4 tsp fine salt
parchment paper

Directions:

In a heavy bottom pan or double-boiler combine milk and sugar. Bring slowly to a simmer, stirring constantly (be careful not to scorch the milk).

Dissolve the baking soda in i tb water. Remove milk/sugar from heat and stir in baking soda, then return to heat. Simmer while stirring occasionally until the mixture turns caramel brown and achieves desired consistency, 4-5 hours.

While the dulce de leche is reducing, make the Obleas. Beat butter until light and fluffy, Stir in vanilla.

In another bowl, sift together flour, sugar, and salt. Slowly beat in the butter mixture. The dough should be soft but not sticky; if sticky, work in more flour. Make dough into about 4 flattened disks; chill for an hour.

Sandwich a piece of dough between 2 sheets of waxed or parchment paper and roll as thin as you can handle–ideally less than 1/8 inch thick. Turn the dough onto a greased cookie sheet and cut into desired shapes, traditionally 2-inch circles. Obleas should be about 1/2 an inch from each other. (Form excess dough into a flat disk and re-chill).

Chill obleas on sheet for 10 minutes, then bake at 350 degrees until lightly browned around edges; this will vary by shape and thickness but generally takes 12-14 minutes. Cool on a rack. Repeat with all dough.

When cool, spread the dulce de leche on the obleas; these are popular both open-face and sandwiched.