200 g cornflour
120 g plain flour
200 g unsalted butter, softened
60 g golden caster sugar
1½ tsp baking powder
300 g jar dulce de leche
dessicated coconut for sprinkling
- Sift the cornflour and flour together. Beat the butter until light and fluffy, then add a pinch of salt and the caster sugar and beat again.
- When the butter and sugar are blended, add the flour mix and baking powder using a wooden spoon. They should be incorporated into the butter mixture as quickly as possible until just smooth – be careful not to overwork it. Add 1 tsp cold water to the mix, if needed, to combine. Rest the dough in the fridge wrapped in clingfilm for at least 30 minutes.
- When ready, roll out the dough to a thickness of 4-5mm onto a dusted surface, then cut it into rounds using a 6cm straight cutter. Put each round onto a sheet of parchment paper or a silicone mat. Combine the leftover pieces of dough, roll it into a ball, and repeat the process until you’ve used up all the dough. Chill the rounds in the fridge for 1 hour before cooking.
- Heat the oven to 180C/fan. Cook the biscuits for 8 minutes, then remove from the oven and leave to cool completely. Fill a piping bag fitted with a medium nozzle with the dulce de leche, and cover one round with plenty of it, then sandwich a second round on top gently. Then roll each alfajores in the dessicated coconut, which will stick to the dulce de leche filling. These will keep in an airtight box in the fridge for 24 hours.