Alfajores Biscuit Recipe

Alfajores are biscuits that originate from Argentina, Chile, Uruguay, Paraguay, Peru, Bolivia, Colombia, Ecuador, Andorra, Spain, Venezuela, Southern France and Southern Brazil. They are like shortbread biscuits filled with delicious caramel. This week Alison Dabbs reveals her recipe below.

Ingredients
200g plain flour
300g corn flour
½ tsp of bicarbonate of soda
2 tsp of baking powder
200g unsalted butter/margarine
150g caster sugar
3 egg yolks
1 tsp vanilla extract
1 tbsp of cognac (alternatively use brandy, rum or milk)
Finely grated zest of 1 lemon (or zest of 1 lime or zest of ½ an orange)
1 x 397g tin of Dulce de Leche (Carnation Caramel)
About 50g desiccated coconut


Method

1. Sieve the dry ingredients

2. Beat the butter and sugar until pale. Beat in the egg yolks one at a time.

3. Add the cognac, vanilla, and lemon zest.

4. Add the dry ingredients to the butter/sugar mix and mix in to make a smooth dough.

5.  Roll the biscuit dough to about 4mm thick between 2 pieces of greaseproof paper or baking parchment (or 2 silicone baking mats) then chill the dough in the ‘fridge. When thoroughly chilled peel away the top piece of paper and cut using a round cutter about 5cm in diameter. Transfer the cut biscuits to baking sheets/trays lined with baking parchment. Chill in the ‘fridge for 20 minutes before baking.

6. Bake 180c/160c fan/gas 4 for about 8 – 10 minutes. The biscuits should be pale in colour and short in texture, like a shortbread.

7.  Once baked cool to room temperature before sandwiching together with the dulce de leche/caramelised condensed milk. Then roll the edges in desiccated coconut or your chosen sprinkle.

Tips

If you are running low on caster sugar blitz some granulated sugar in a food processor.

You can make your own Dulce de leche by gently boiling a can of condensed milk in a pan of water for 3 hours (don’t use the ring pull cans for this) keep topping up the water with boiling water from the kettle, don’t let it boil dry, keep the water deep enough to cover the can. Once the cooking time is up remove the can from the pan and allow the can to cool completely before opening.

If you don’t have any desiccated coconut or you don’t like it you could roll the edges in Hundreds & Thousands, chocolate sprinkles or toasted chopped nuts.

 

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