Alfajores are a small thin biscuit that is sandwiched together with caramel. They first originated in South America. They melt in the mouth with lemon and caramel flavours.

Take a look at our full range of Natural Flavoured Icing Sugars here.

Ingredients

• 70g Sugar and Crumbs Natural Flavoured Lemon Drizzle Icing Sugar
• 225g Unsalted Butter ( if using Baking block increase flour by 25g )
• 2 Large Egg Yolks
• 160g Plain Flour ( extra 25g if using baking block instead of butter )
• 60g Cornflour

Caramel

• 3g Sugar and Crumbs Just Flavour ( Velvet Vanilla/Salted Caramel/ Banana Split or Lemon Drizzle) work well.
• 50g Granulated Sugar
• 80ml Whole Milk
• 42g Unsalted Butter ( Room Temp )
• 397g Condensed Milk

Method

• Alfajores – to start make the biscuit by beating the butter and sugar together in a mixing bowl until very pale, next add the egg yolks and beat in until combined.
• In a separate bowl mix the cornflour and plain flour together. *If you’re using a baking block instead of butter add an extra 25g of plain flour as the baking blocks are not as solid as butter.
• Add the flour mix to the wet mix and beat until a smooth dough forms.
• Wrap the dough in clingfilm and place in the fridge for 1 hour. Preheat the oven to 160c fan/180c/Gas Mark 4 once the dough has chilled for an hour.
• Now make the Dulce de Leche by adding the granulated sugar and Just Flavour to a non stick heavy based pan, set on a low heat, leave to melt a little before using a wooden spoon to stir until melted fully. Add in the butter a tbsp at a time and stir in in-between until all has been added.
• Next add in the milk, again a little at a time until all is incorporated.
• Switch to a spatula and pour in the condensed milk in one go and stir continually on a medium heat for 3-4 mins until thickened. It should be a lovely caramel colour. Set aside in a bowl once ready and cover with some clingfilm to stop a skin forming until cold.
• After the biscuit dough has chilled roll the dough out on a lightly floured surface to the thickness of a pound coin. Use a 5cm cutter to cut approx 30 biscuits. Place them on baking tray lined with parchment and then chill again for 15 mins.
• Place the tray in the oven and bake for 8 mins, they should stay light in colour and thin.
• Once baked leave to cool then use 1 tsp of the caramel to sandwich together the biscuits.
• It should make 15 biscuits all together.

Store in an airtight container and eat within 1 week.