- 1 cup cornflour
- ¾ cup all-purpose (plain) flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 8 tablespoons unsalted butter, softened
- ⅓ cup granulated sugar
- 2 large egg yolks
- 1 tablespoon brandy
- ½ teaspoon vanilla extract
- In a medium bowl, whisk together cornstarch, flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy.
- Add in the egg yolks, brandy, and vanilla extract and mix until just combined.
- Reduce speed to low and gradually add in dry mixture. Mix just until the dough comes together and no dry pockets are visible.
- Turn dough onto a piece of plastic wrap, shape into a smooth disk, and wrap tightly. Refrigerate for at least an hour.
- When ready to bake, preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mats.
- Unwrap dough and roll between two sheets of freezer paper. Roll to ¼-inch thick and remove the top sheet of freezer paper. Cut 24 rounds from the dough, re-rolling as needed.
- Bake on prepared baking sheets for 12-14 minutes until the edges are golden and centers are set.
- Transfer to a wire rack to cool completely before assembling.
Making the Caramel Centre (Dulce de leche)
2 X 395G cans sweetened condensed milk
- Preheat oven to 220°C (425°F). Place the condensed milk in a 1.5-litre-capacity ovenproof baking dish and press a sheet of baking paper on top. Cover the dish tightly with aluminium foil and place in a larger deep-sided baking tray. Fill the larger tray with boiling water until it comes two-thirds up the side of the dish+.
- Cook for 1 hour 30 minutes or until golden caramel in colour. Spoon the caramel into a large bowl and whisk until smooth. Spoon into sterilised glass jars and refrigerate until ready to serve. Makes 2 cups.
+ Be sure to fill the larger baking tray two-thirds full with water – too little water and the caramel will catch and burn.
Tip: Dulce de leche will keep, refrigerated, for up to three weeks. Bring to room temperature before using.
- To assemble, sprinkle cookies with a generous dusting of icing sugar. Turn half of the cookies upside down and spread with a thick layer of caramel filling. (dulce de leche). Place remaining cookies on top of the dulce de leche to create a sandwich.
- Store in an airtight container at room temperature
- The biscuits: http://bakelovegive.com/peruvian-alfajores/
- The caramel filling: https://www.donnahay.com.au/recipes/sauces-and-condiments/homemade-dulce-de-leche