I have a bad habit of picking up foodie items I look the like of, despite not really knowing what I’m going to use them for, just because I know I *need* to buy them! Hey Boo Coconut Caramel Sauce was one of those purchases, how could I resist a coconut caramel sauce, I ask you?? While flicking through a recent copy of Olive Magazine I spotted a recipe for Alfajores, crumbly soft South American biscuits with Dulce de Leche sandwiched between them and then rolled in dessicated coconut…. yep, I was sold immediately and got started on them straight away! It was then that I remembered about said jar of Hey Boo in the cupboard and decided it would make a smashing alternative! They literally MELT IN THE MOUTH and this is *possibly* why I consumed so many as they were sooooo easy to devour! You’ll love the combination of the coconut caramel and dessicated coconut and it’s lovely to find something just that little bit different to bake and serve up with a cuppa. Right, enough wittering on, let’s get cracking.
INGREDIENTS (makes 12)
120g Plain Flour
200g softened Unsalted Butter
Pinch of Salt
60g Golden Caster Sugar
1 1/2tsp Baking Powder
300g Hey Boo Coconut Caramel or Dulce de Leche
Dessicated Coconut (for sprinkling)
1. In a bowl, sift 200g Cornflour & 120g Plain Flour.
2. Place 200g softened Unsalted Butter in a food mixer and beat until light and fluffy (alternatively you could do this using an electric hand whisk or with a wooden spoon by a hand). Once beaten add a pinch of Salt and 60g Golden Caster Sugar and beat again until blended.
3. Remove the mixing bowl from the machine (if using a food mixer) and gently mix the flours and 1 1/2tsp of Baking Powder into the sugar and butter mixture. You want to stop mixing as soon as it becomes smooth, don’t overwork it. At this point you may need to add 1tsp of cold water to bring the mixture completely together, I definitely had to as it was still slightly crumbly. As soon as it’s combined wrap the dough in some cling film for a minimum of 45 minutes (an hour is probably better of you have the time as it makes rolling out an awful lot easier!)
4. Once the dough has rested in the fridge, roll out carefully to roughly 1/2cm on a surface. Using a straight 6cm cutter, cut out rounds and place on a sheet of parchment paper or silicone mat ( I bought a fab one recently from Amazon)
5. Keep re-rolling the dough until it’s all used up and then place the tray into the fridge for an hour.
6. 10 minutes before taking the tray out of the fridge preheat your oven to 180°C / 160° Fan / 350°F / Gas 4. Bake the biscuits for 8 minutes. Don’t worry that they’ve not taken on colour, they’re not meant to. Remove the tray from the oven & leave the biscuits to cool completely on the tray. Please don’t even try to remove them onto a cooling tray as they are super fragile.
7. Once completely cool fill a piping bag with a medium sized nozzle and fill with the Coconut Caramel or Dulce de Leche. Pipe a generous amount onto one of the biscuits and then VERY carefully place another on top to form a sandwich. Don’t try to press the top biscuit too hard as it will crack (learn from my early mistakes dear reader!)
8. Once you’ve sandwiched them all together roll each your finished Alfajores in the Dessicated Coconut so that the filling will stick to it.
9. They’ll keep in an airtight box in the fridge for a day (2 at a stretch… If they last that long!)
Hints and tips
– Don’t be tempted to spread the sauce onto the biscuit with a knife they are just too crumbly and piping is definitely the way to go.