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
Argentinian Alfajores Biscuits
  • Ready in: 30 mins
  • Serves: 18
  • Price: 13p per serving
Nutritional Info
Each 41g serving contains
  • Energy 624KJ 149KCAL
  • Fat med
  • Saturates high
  • Sugars high
  • Salt low
of your reference intake.
Typical energy values per 100g: 1523kJ/364kcal.
  • 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
  • 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.