• plain/all-purpose flour 200g
  • corn flour 300g
  • Baking powder 2 tsp • 156 kcal
  • Unsalted butter 250g – softened, at room temperature
  • caster sugar 150g
  • zest of 1 lemon
  • Egg yolks 3 large
  • Cognac 1 tbsp
  • Vanilla Extract 1 tsp
  • jar dulce de leche or 1 tin Nestle Carnation Caramel 450g
  • desiccated coconut 50g
Calories refers to 100 gr of product

These elegant little cookies are made with a shortbread-style dough, and are filled with dulce de leche or caramel and then rolled in desiccated coconut. Alfajores originate from South America, and while the traditional ones are round, you can cut your cookie shapes into anything you like.

You can make the dough ahead, then bake and fill the cookies when you need them.


Combine the flour, corn flour and baking powder together in a bowl with a pinch of salt.

Using a food mixer or an electric whisk in another bowl beat the butter together with the sugar and lemon zest until very pale.

Add the egg yolks, followed by the Cognac and vanilla extract. Beat in the dry ingredients until you have smooth dough. If the dough is quite dry and breaks easily, add a little water to it until it is more pliable.

Wrap the dough in clingfilm and chill for a minimum of 1 hour.

Line two large baking trays with baking parchment. Roll out the dough on a lightly floured surface to the thickness of a pound coin then cut out 60 biscuits with a 5cm cutter. Put the biscuits back in the fridge for 20 mins to firm up.

Heat the oven to 350F/160C fan/gas 4. Bake the biscuits for 8 mins until just set. You want the biscuits to stay pale with a crumbly texture, so keep an eye on them to ensure they don’t burn.

Remove from oven and cool on the tray, then transfer to a wire rack.

Leave to cool completely before sandwiching two biscuits together with a spoonful of dulce de leche. Be careful not to put too much caramel on, as the lid will squash it down when you put it on top.

Once all the biscuits are sandwiched together roll in desiccated coconut.


For a cleaner result with the caramel, use a piping bag and pipe circular blobs onto the base biscuits. We think, however, that the oozy caramel just adds to these little biscuit’s charms!