240 g pastry flour
1 pinch of salt
100 g icing sugar
170 g butter
250g milk caramel (recipe #caramelbee)
Shredded Coconut (amount needed) ⠀
First mix in a bowl the flour, salt and icing sugar.
Then add the butter... It has to be cold and diced and mix with your hands, you will obtain a sandy texture dough
Add the egg and mix until you have a uniform dough
Cover the dough with a cling wrap and take to the fridge to rest for 30 minutes. It has to be very chill.
Meanwhile preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Once the dough is cold enough roll out directly on cling wrap
Cut circles with a round shape cutter
Bake for 8 minutes over a buttered and floured tray (or use baking paper instead)..Watch out they cook very fast!
Once the biscuits are ready, wait for them to cool and make sure your caramel is cold enough.
To assemble the alfajores, take one cookie, bottom facing up and fill up with caramel (be generous). Take another cookie and put on top of the caramel, bottom facing down and lightly press. Take the sandwiched cookies and roll its side in coconut flakes, with the intention of covering the dulce de leche. Repeat with the rest of the cookies. Enjoy! ⠀