Similar to shortbread in texture these cookies from Argentina come with a dulce de leche filling, a caramel spread that the Argentines are so fond of. Even better as they easy to make and rather moreish!
Argentine Caramel Biscuits 'Alfajores'
1 hr 20 min
1 hr 20 min
- 200g Cornflour, plus extra for dusting
- 150g Plain flour
- 60g Icing sugar, plus extra for dusting
- 225g unsalted butter
- 397g Dulce de leche or caramel Condensed milk
- 100g Desiccated coconut
- Preheat the oven to 180C. Line two baking trays with non-stick parchment paper.
- Mix together the cornflour, flour and icing sugar together in a large bowl and pour in the melted butter. Mix to form a dough and turn out onto a work surface. Knead the dough a little to bring it together. Shape into a ball, wrap in cling film and chill for 1 hour.
- Once chilled dust the work surface with a little cornflour and roll the dough to a thickness of 1cm and cut out rounds using a 6cm circular cookie cutter. Lay the rounds onto the baking tray’s in a single layer. You should end up with 24 pieces.
- Bake in the oven for 10 minutes or until the biscuits have turned a pale golden colour. Remove from the tray and allow the biscuits to cool completely on a wire rack.
- Scoop a heaped teaspoon of dulce de leche onto the centre of a biscuit and then sandwich with another biscuit, pressing just so that the filling reaches the edge repeating this process with the remaining biscuits. Roll the biscuits in the desiccated coconut around the caramel edge and finish by dusting the top with a little icing sugar.
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