Alfajores
These melt-in-the-mouth cookies hail from South America. The addition of cornflour gives them a soft, crumbly texture. Hands-on time 25min, plus chilling. Cooking time 10min. Makes about 18
125g (4oz) unsalted butter, softened
100g (3½oz) caster sugar
2 large egg yolks Finely grated zest
1 lemon 1tsp vanilla bean paste
150g (5oz) plain flour, plus extra to dust
100g (3½oz) cornflour
1tsp baking powder
200g (7oz) dulce de leche, (see GH Tip)
25g (1oz) desiccated coconut
1 Using a freestanding mixer fitted with a paddle attachment (or a handheld electric whisk), beat butter and sugar until pale and fluffy. Beat in egg yolks one at a time, followed by lemon zest and vanilla. Sift over flours and baking powder; mix to combine. Bring dough together with your hands, wrap in clingfilm and chill for 1hr (or up to 24hr).
2 Line 2 large baking trays with baking parchment. Lightly dust a surface with flour and roll out dough to 3mm (⅛in) thick. Stamp out rounds using a 5cm (2in) round cutter, re-rolling trimmings as needed. Transfer to baking trays, spacing well apart. Chill for 10min.
3 Preheat oven to 180°C (160°C fan) mark 4. Bake cookies for 8min, or until just set. Leave on trays for 10min before cooling on a wire rack.
4 Sandwich biscuits with dulce de leche; roll sides in coconut.
PER BISCUIT 209cals, 4g protein, 11g fat (6g saturates), 23g carbs (12g total sugars), 1g fibre
GH TIP If you can’t find dulce de leche, use Carnation Caramel, jam or chocolate spread instead.