Alfajores

Method

Cream together the softened butter and caster sugar until pale and fluffy, then beat in the egg yolks one at a time with the vanilla extract. Sift together the plain flour, cornflour, baking powder and salt, then gently fold into the wet ingredients until a dough forms. Chill the dough for at least one hour. Preheat the oven to 180°C and roll out the dough between two sheets of baking parchment to about 3mm thickness. Cut into circles using a 5cm cutter and bake for 8-10 minutes until pale golden. Allow to cool completely on a wire rack. Spread a generous amount of dulce de leche onto the flat side of one biscuit, top with another biscuit and gently press together. Roll the edges in desiccated coconut and refrigerate for 30 minutes before serving.