Alfajores
These melt in your mouth biscuits originated from South America and are sandwiched together with a thick layer of dulce du leche.
Unsalted butter
Icing sugar
Lemon, zested
Vanilla extract
Large egg yolks
Plain flour
Cornstarch
To decorate:
You will also need:
2 large baking trays lined with baking parchment
Step 1 of 6
Add the butter, sugar and lemon zest to a large mixing bowl and using an electric hand whisk, beat together until very pale.
Step 2 of 6
Add the egg yolks and vanilla paste and beat again until completely combined.
Step 3 of 6
Combine the flour and cornstarch in another bowl and beat in the dry ingredients on a low speed until you have a smooth dough – be careful not to overbeat the mix. Wrap the dough in clingfilm and chill for at least an hour.
Step 4 of 6
On a floured worksurface, roll out the dough to around the thickness of a £1 coin. Using a 5cm round cutter, cut out 30 biscuits and place them onto the baking tray. Pop back into the fridge for 15 minutes to firm up.
Step 5 of 6
Pre-heat your oven to 180°C, (160°C fan), Gas Mark 4.
Step 6 of 6
Bake the biscuits for 8 minutes until just set – you want them to remain pale in colour. Let the biscuits cool completely before sandwiching them together with a teaspoon of the caramel. Enjoy!
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