Argentinian Alfajores Biscuits
- 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.