COCONUT ALFAJORES
PREPARATION TIME: 20 MINUTES
RESTING TIME: 1 HOUR
COOKING TIME: 10-12 MINUTES
MAKES 16 ALFAJORES
DOUGH
135 g (4¾ oz) unsalted butter, softened
100 g (3½ oz) caster (superfine) sugar
1 small egg
1 egg yolk
zest of ½ lime, finely grated
135 g (4¾ oz) plain (all-purpose) flour
200 g (7 oz) cornflour (cornstarch)
1 pinch of fine sea salt
1 teaspoon baking powder
DOUGH
In a large bowl, cream the softened butter and the sugar until pale. Mix in the egg, then the egg yolk. Add the zest. Sift the flour, cornflour, sea salt and baking powder into a separate bowl. Mix the dry ingredients into the butter mixture and bring together to make a smooth dough. Wrap the dough in plastic wrap and rest it in the refrigerator for 1 hour.
ROLLING
Preheat the oven to 170°C (325°F/gas 3). Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 5 mm (¼ inch). Cut out circles with a 5 cm (2 inch) cutter.
COOKING
Arrange the rounds of dough on a baking tray lined with baking paper. Bake for 10–12 minutes: the biscuits need to be cooked but not browned. Allow to cool at room temperature on the tray.
ASSEMBLY
Spread half the cooled biscuits with dulce de leche using a piping (icing) bag or a spoon. Place the remaining biscuits on top. Press together firmly: the dulce de leche should bulge out the sides a little. Roll the dulce de leche filling through the coconut and set aside in the refrigerator before serving.