Alfajores or Millionaires Shortbread

Makes about 24

These are so fantastic.  A favourite in South America and Spain but here I have adapted the idea of dulce de leche sandwiched between of two crumbly biscuits to suit our family’s taste buds. Don’t be put off by the number of steps – sometimes writing things takes so many words it can put you off but if you saw a video you would think it was easy.

100g icing sugar
200g plain flour
100g cornflour
200g soft butter
1 tsp vanilla extract
a couple of pinches of sea salt

75g dark chocolate
1 tsp coconut oil or olive oil

1 can caramelised condensed milk (Carnation do a great one)

  1. Preheat the oven to 160˙C.
  2. Put the icing sugar, plain flour and cornflour into the bowl of a Magimix. If you don’t have a Magimix then sift through a sieve into a large bowl.
  3. Blitz to combine and get rid of the lumps in the icing sugar.
  4. Add the soft butter, vanilla extract and the salt.
  5. Blitz until the mixture begins to come together into a few clumps. Again if you don’t have a Magimix then use a hand held electric whisk to bring it all together to form a dough.
  6. Divide the dough in half and put one half onto a silicone sheet and top with another. If you don’t have silicone then use cling film or baking paper.
  7. Using a rolling pin roll the dough out to about 2.5mm thick.
  8. Put the dough and the silicone onto a baking tray and then place in the fridge to allow the butter to harden again.
  9. When hard use a 5cm round cookie cutter to create as many rounds as possible.
  10. Line a baking sheet with a piece of silicone or baking paper.
  11. Place the rounds onto this.
  12. Bring the excess dough into a ball shape, re-roll and then cut out into rounds. Repeat until all the dough is used.
  13. Bake in the oven for about 8 minutes checking after 5 to turn the baking tray around and return to the oven.
  14. When cooked (and maybe a little golden but not brown) remove from the oven and transfer to a cooling rack.
  15. Repeat with the second half of the dough.
  16. Now chop the chocolate into small pieces and put into a bowl with the coconut oil.
  17. Melt and give it a gentle stir to combine. I put mine on the back of my Aga but you may wish to use a microwave and if so do it at 3-5 second blasts – you don’t want the chocolate to get too hot and seize (ie get gritty). Or put over a barely simmering bain marie (pan of water).
  18. When the shortbread rounds are cool select half of them to use as the base and half to use as the tops. The base biscuits don’t need any chocolate.
  19. Dip the upside of the top rounds lightly into the chocolate and place back on the cooling rack, chocolate side up. If you prefer you can use a teaspoon to drizzle chocolate onto the top of the biscuit and use the back of the spoon to smooth it out.
  20. Allow to the chocolate to reharden.
  21. Then open up the tin of caramelised condensed milk.
  22. Put a teaspoon of the caramel (dulce de leche) on the underside of the base biscuit.
  23. Top with a chocolate topped biscuit to create a sandwhich!
  24. Repeat with all the biscuits.
  25. Store in an airtight container. They can be stacked.
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