Recipes
Argentinian Alfajores Biscuits
These crumbly rounds are sandwiched with dulce de leche, a milky caramel that's a staple of South American cooking
These crumbly rounds are sandwiched with dulce de leche, a milky caramel that's a staple of South American cooking
(16 votes)
Cook: 30 Mins
Serves: 18
Price: 13p per serving
Nutritional Information
Each 41g serving contains
Energy
624kj
149kcal
624kj
149kcal
7%
Fat
6.2g
6.2g
Med
9%
9%
Saturates
3.8g
3.8g
Med
19%
19%
Sugars
14.8g
14.8g
High
16%
16%
Salt
0.12g
0.12g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1521kj/364kcal
Typical energy values per 100g:
1521kj/364kcal
Ingredients
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
Method
1
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.
2
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.
3
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.
4
Cut out 36 biscuits with a 4.5cm round cutter, re-rolling dough as needed. Lay on the trays with space for spreading.
5
Bake for 10-12 mins. Leave on the trays for 10 mins, then transfer to a wire rack to cool.
6
Pipe the caramel onto one biscuit and top with another. Serve immediately.