Makes 24 -30 cookies (dependent on cookie cutter used)

Ingredients

Dulce de leche filling

• 1 can sweetened condensed milk, 300ml
• 2 tsp freeze dried strawberry powder

Alfajores

• 11 tablespoons of unsalted butter, at room temperature
• 1 cup granulated white sugar
• 2 egg yolks, at room temperature
• 1 egg, at room temperature
• 1 Tbsp brandy
• 1 cup  all-purpose flour
• 2 cups cornstarch
• ½ tsp baking powder
• Pinch of salt
• 1 tsp vanilla extract
• Zest of ⅓ lemon

To finish

• 1/4 cup powdered sugar
• 1 Tbsp freeze dried strawberry powder

Method

To make dulce de leche

1. Remove the label from the can of sweetened condensed milk
2. Place in a large pan with water, ensuring the can is covered by at least 2 inches of water. *form a ring from crumpled aluminum foil to sit the can on to stop direct heat from the bottom of the pan
3. Bring the water filled pan to a boil, and reduce to simmer for about 2 1/2 hours. Top up with addtional water as need to maintain the 2 inch water coverage to the can
4. Once the time has passed, carefully remove the can of sweetened condensed milk from the pan using tongs. Set aside and leave to cool
5. Open the can and transfer the dulce de leche to two bowls, dividing 2/3 and 1/3
6. To the bowl with 1/3 dulce de leche add in the strawberry powder and stir until fully combined. Set both bowls aside until needed
7. *The recipe makes additional so any surplus can be kept in an air tight storage container for later use

To make the alfajores

1. In a bowl combine the flour, cornstarch, baking powder and salt. Whisk well to combine. Set aside until needed
2. In the bowl of a stand mixer, cream together the butter and sugar until pale and fluffy
3. Add egg yolks, whole egg and mix well to incorporate
4. Add brandy, vanilla extract, and lemon zest. Mix well to combine
5. Add the flour/ cornstarch mixture, mixing very well until no streaks of dry ingredients remain. The final dough will be very soft
6. Divide the dough into two and pat each into a disc, wrap the dough in plastic wrap and chill in the refrigerator for 60 minutes
7. Preheat oven to 325ºF, and line two cookie sheets with baking parchment, or silicone mat
8. On a floured surface, roll dough to about ¼ inch thickness
9. Using cookie cutter, cut and place cookies on prepared cookie sheets, spacing about 1/2 inch apart
10. Gather the scraps, roll them again and cut more alfajores cookies until you use up all the dough
11. Bake for 10-12 minutes or until barely starting to color. Let cool on the cookie sheets for about 5 minutes then transfer to a wire rack to cool completely

To fill and finish

1. Fill two piping bags with each of the dulce de leche fillings. Pipe a border of unflavoured filling to the flat side of one cookie, leaving a space in the middle. Fill this space with the strawberry dulce de leche. Press lightly with another cookie, flat side down forming the alfajores. Continue until all the cookies have been paired up
2. In a small bowl combine the powdered sugar and strawberry powder, mixing to combine well
3. Using a sieve, or shaker, dust the alfajores with the strawberry sugar mix to coat.
4. Alfrjores are best eaten a few hours, or even the day after, being prepared. This allows the filling to soak into and “mature” the cookies to the desired texture