Alfajores

I can't say much about this sweet, except for MY TASTEBUDS DID CARTWHEELS when they tasted these! For this sweet, you need to make 2 things... The biscuit, and the filling - dulce de leche.


DULCE DE LECHE: 
- 1/2 can condensed milk
- 1/2 can evaporated milk
- 1/4 teaspoon baking soda
- pinch of salt
- 1/2 tablespoon glucose syrup
- 1/2 teaspoon vanilla


1. Add the 2 milks into a pot. Add the baking soda and salt and stir constantly over medium heat. Turn down to a simmer.


2. The mixture will become thicker and darker. Keep stirring.


3. Continue to stir until large bubbles appear and it is very thick and a golden caramel colour.


4. Lift out the spoon and drizzle. If the ribbon doesn't disappear after 10 seconds or so, it is ready.


5. Remove from heat and cool for 10 minutes. Stir in the glucose syrup and vanilla.


BISCUIT:
 - 1/2 cup +6 tablespoons cornstarch
- 1/2 cup flour  
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/4 cup icing sugar
- 1/2-1 tablespoon brandy
- 1/2 teaspoon vanilla
- 1/2 cup dulce de leche
- 1/4 cup desiccated coconut


1. Preheat your oven to 180 degrees celcius.


2. In a large bowl, mix together the cornstarch, flour, baking powder and salt.


3. Cut the butter and blend in with the flour mixture with your fingers until smooth.


4. Add the icing sugar, vanilla and brandy and mix with your hands until smooth. Rest in the fridge for 30 minutes.


5. Roll out to 3/8ths of an inch thick and cut into rounds.


6. Bake for 10-15 minutes until barely golden. Let cool for 5 minutes before turning onto wire rack to cool completely.


7 Fill/ sandwich together the biscuits together with the dulce de leche. Roll the edges in desiccated coconut and store in an air tight container.