DULCE DE LECHE BISCUITS
Also known as ‘alfajores’, these crumbly shortbread biscuits are popular all over South America, from Argentina to Peru. They were brought over by the Spanish, who in turn were introduced to them by the Moors of North Africa. The secret of their more-ishness (sorry!) is the dulce de leche (sweet caramel) used to sandwich the biscuits together. If you want to take them to another level, roll them in desiccated coconut around the edges just before serving.
Servings
8
Servings
8
Ingredients
Instructions
  1. Preheat the oven to 180°C/Gas 4. Line 2 baking sheets with baking paper.
  2. Put the sugar and butter into a bowl and beat with an electric whisk until light and fluffy. Beat in the egg and vanilla seeds.
  3. Sift the flour, cornflour and baking powder over the butter mixture and mix together until a dough forms.
  4. Using lightly floured hands, divide the dough into 16 equal pieces and roll into balls. Place them on the prepared sheets, spacing them well apart, then press down with the palm of your hand to flatten slightly. Chill for 10 minutes or until firm to touch.
  5. Bake for 10–12 minutes, until the biscuits are pale golden. Using a spatula, transfer them to a wire rack to cool.
  6. When cold, sandwich the flat sides of the biscuits together with a tablespoon of dulce de leche, and dust with icing sugar to serve.
HOW TO MAKE DULCE DE LECHE
  1. Dulce de leche is available in most supermarkets. To make your own, pierce the top of a can of condensed milk in two places and then place it in simmering water, being careful the water doesn’t come to the top of the can, for three to four hours. Leave to cool before opening.