Homemade Havanna Havannets Recipe

Learn how to make Homemade Havanna Havannets with this easy recipe! These decadent dulce de leche cones are inspired by the famous Havanna treats, featuring a buttery cookie base, rich dulce de leche spirals, and a glossy dark chocolate coating. Perfect for fans of Argentinian desserts, this DIY recipe lets you recreate the iconic Havannets in your kitchen. Whether you’re making them for a special occasion or indulging in a sweet craving, these homemade Havanna Havannets are sure to impress. Follow our step-by-step guide for the perfect balance of flavor and texture!

Ingredients

For the Cookie Base:

50 g softened butter
35 g icing sugar (powdered sugar)
1 egg yolk (from a large egg)
100 g plain flour
10 g cornstarch (maicena)
A few drops of vanilla essence
A pinch of salt

For the Filling and Coating:

200 g thick dulce de leche (repostero-style)
200 g dark chocolate (for coating)

Prepare the Cookie Base:

Cream Butter and Sugar
- In a medium-sized bowl, beat the softened butter with the icing sugar until the mixture turns light and fluffy. This step is key to achieving a tender cookie texture.
Incorporate the Egg Yolk
- Add the egg yolk to the butter-sugar mixture. Mix until it blends completely, creating a smooth and cohesive base.
Mix in Dry Ingredients
- Sift together the flour, cornstarch, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture. Use a spatula or a mixer on low speed to combine. Mix until the dough comes together but avoid overmixing, as this can make the cookies dense.
Shape and Cut the Cookies
- Roll out the dough on a lightly floured surface to a thickness of about 5 mm. Using a round cookie cutter (approximately 3 cm in diameter), cut out small circles. Arrange the circles on a baking tray lined with parchment paper or lightly greased.
Bake the Cookies
- Preheat your oven to 170°C (340°F). Bake the cookies for about 10 minutes or until their edges are just golden. Remove from the oven and transfer them to a wire rack to cool completely.

Assemble the Havannets:

Pipe Dulce de Leche
- Fill a piping bag with thick dulce de leche. Attach a plain nozzle to create smooth lines. Pipe a spiral of dulce de leche onto each cooled cookie, starting in the center and building upwards to form a cone shape. Once all cones are piped, chill them in the fridge for about 30 minutes to firm up.
Melt the Chocolate for Coating
- Break the dark chocolate into small pieces and melt it in a double boiler or microwave. If using a microwave, heat in 20-second intervals, stirring between each to prevent overheating. Stir the melted chocolate until smooth and glossy.
Dip and Coat the Cones
- Hold each dulce de leche cone by the base and dip it into the melted chocolate. Ensure the cone is fully coated, allowing excess chocolate to drip off. Place the coated cones on a tray lined with parchment paper.
Set the Chocolate
- Let the chocolate-covered cones set at room temperature or in the fridge. Once the chocolate hardens, your Havannets are ready to enjoy!

Storage and Serving Tips:
Store the Havannets in an airtight container at room temperature or in the fridge. They stay fresh and delicious for several days, making them perfect for snacking or serving at gatherings.