al­fa­jores

Sunday Tasmanian - Tassie Living - - TASTE -

170g un­salted but­ter, soft­ened 1 cup ( 160g) ic­ing su­gar, sifted 1 tea­spoon vanilla ex­tract 1 egg 2 tea­spoons honey 2 ¼ cups ( 160g) plain flour, sifted 1 tea­spoon bak­ing pow­der ½ tea­spoon bi­car­bon­ate of soda ½ cup ( 40g) des­ic­cated co­conut, plus ex­tra, for dec­o­rat­ing 2⁄ 3 cup ( 200g) dulce de leche

Pre­heat oven to 180C. Place the but­ter, su­gar and vanilla in the bowl of an elec­tric mixer and beat for six min­utes or un­til pale. Add the egg and honey and beat to com­bine. Add the flour, bak­ing pow­der, bi­car­bon­ate of soda and co­conut and beat on low speed un­til a dough forms. Flat­ten into two discs and re­frig­er­ate for 30 min­utes or un­til firm. Roll the dough out be­tween two sheets of non- stick bak­ing paper to 5mm thick. Us­ing a 6.5cm cut­ter, cut 20 rounds from the dough, re- rolling as nec­es­sary. Place on lightly greased bak­ing trays lined with non- stick bak­ing paper and bake for five min­utes or un­til the edges are golden and cen­tres are still a lit­tle soft. Cool on wire racks. Spread half the bis­cuits with dulce de leche, then sand­wich with the re­main­ing bis­cuits. Roll the edges in the ex­tra co­conut to serve. Makes 10.

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