Alfajores

Argentinian Alfajores Biscuits

These crumbly rounds are sandwiched with dulce de leche, a milky caramel that's a staple of South American cooking

By , 29 March 2016

(6 votes)

Argentinian Alfajores Biscuits
  • 30 Mins

  • Serves: 18

Nutritional Info
Each 41g serving contains
  • Energy

    623KJ

    149KCAL

    7%
  • Fat

    6.2g

    med

    9%
  • Saturates

    3.8g

    high

    19%
  • Sugars

    14.8g

    high

    16%
  • Salt

    0.12g

    low

    2%
of your reference intake.
Typical energy values per 100g: 1521kJ/363kcal.
Ingredients
  • 100g butter, softened
  • 50g caster sugar
  • 1-2 drops vanilla extract
  • 2 level tbsp cornflour
  • 150g plain flour
  • 397g can Carnation Cook With Caramel, frozen for 1hr
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with baking paper. Put the butter, caster sugar and vanilla extract in a bowl and mix together with a spoon.

  • Add the cornflour and plain flour, then mix into a dough with a spoon. Shape into a flat cake with your hands, wrap in clingfilm and chill for 15 mins.

  • Unwrap the dough. Put it on a work surface sandwiched between 2 sheets of clingfilm and roll out to 3mm thick. Remove the top sheet of film.

  • Cut out 36 biscuits with a 4.5cm round cutter, re-rolling dough as needed. Lay on the trays with space for spreading.

  • Bake for 10-12 mins. Leave on the trays for 10 mins, then transfer to a wire rack to cool.

  • Pipe the caramel onto one biscuit and top with another. Serve immediately.