Description
First enjoyed on a vacation in the snow-capped Andes with the knitting men of Peru, Tania recreated the Alfajores with dulce de leche.
Ingredients
Scale
- Caramel: 1 x 400 gm (14.1 ounces can) tin sweetened condensed milk.
- 200 gm (7 ounces) plain flour
- 100 gm (3.5 ounces) cornflour
- 1 teaspoon baking powder
- 200 gm (7 ounces) unsalted chopped cold butter
- ½ teaspoon vanilla
- 1 x 70 gm (2.4 ounces) egg beaten
Instructions
- Caramel: Set the oven to 220 deg C (430F). This caramel needs to be made a couple of hours ahead. Empty the tin of milk into a pot or oven proof container and secure with foil. Put the pot or the container into a water bath where the water comes half way up the side of the pot you are using. Put into the oven and leave for an hour and a half. The milk will turn a caramel colour. Cool
- Put the flour, corn flour, baking powder and pure sugar into a food processor and blitz. Add the chilled butter and whizz till it looks like buttery crumbs. Mix the vanilla and the egg and pour into the food processor while it is mixing. Mix till it is combined and gathers into a ball.
- Roll the dough between two pieces of paper till evenly spread to about 1 cm thick. Put onto a tray and chill till very cold.
- Cut out circles with a cutter ( the size you like) and put onto a lined flat tray
- Bake at 150 deg C (300F) for 10-12 minutes. Make sure they don’t colour because these should be snowy white biscuits.
- Fill a small piping bag with cold caramel or spread the caramel thickly and sandwich two biscuits together. Sprinkle with icing sugar, store in an airtight container if there are any left. Some people prefer them the next day as they soften.
Notes
You will need: a flat baking tray, a rolling pin and three pieces of baking paper, a container to cook the milk in and a water bath. 1 round cutter approximately 6 cm.
- Category: Baking, Dessert
- Cuisine: South American