Make these alfajores for an afternoon tea snack, then check out our coconut cake, coconut macaroons, coconut lamingtons and more coconut recipes.


  • 200g cornflour
  • 120g plain flour
  • 200g unsalted butter, softened
  • 60g golden caster sugar
  • 1½ tsp baking powder
  • 300g jar dulce de leche
  • for sprinkling dessicated coconut


  • STEP 1

    Sift the cornflour and flour together. Beat the butter until light and fluffy, then add a pinch of salt and the caster sugar and beat again.

  • STEP 2

    When the butter and sugar are blended, add the flour mix and baking powder using a wooden spoon. They should be incorporated into the butter mixture as quickly as possible until just smooth – be careful not to overwork it. Add 1 tsp cold water to the mix, if needed, to combine. Rest the dough in the fridge wrapped in clingfilm for at least 30 minutes.

  • STEP 3

    When ready, roll out the dough to a thickness of 4-5mm onto a dusted surface, then cut it into rounds using a 6cm straight cutter. Put each round onto a sheet of parchment paper or a silicone mat. Combine the leftover pieces of dough, roll it into a ball, and repeat the process until you’ve used up all the dough. Chill the rounds in the fridge for 1 hour before cooking.

  • STEP 4

    Heat the oven to 180C/fan 160C/gas 4. Cook the biscuits for 8 minutes, then remove from the oven and leave to cool completely. Fill a piping bag fitted with a medium nozzle with the dulce de leche, and cover one round with plenty of it, then sandwich a second round on top gently. Then roll each alfajores in the dessicated coconut, which will stick to the dulce de leche filling. These will keep in an airtight box in the fridge for 24 hours.


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