A beautiful Christmas baking option, these classic shortbreads are sandwiched with our decadent Sugar Daddy dulce de leche, and dipped in bittersweet chocolate. Perfect for when you have visitors coming.
Ingredients
Shortbread
200g caster sugar
360g butter
½ teaspoon Bakers Salt Blend
60g cornflour
420g flour
To assemble
1 jar Sugar Daddy dulce de leche
500g Whittaker’s Dark Block (50% cocoa)
Freeze-dried raspberries (optional
Directions
Lightly cream the sugar and butter together with the Bakers Salt Blend.
Add half the dry ingredients and continue creaming. Fold through the remaining dry ingredients until combined.
Wrap the dough and place in the fridge for half an hour.
Preheat the oven to 170ºC fan bake.
Lightly knead the dough on a clean surface to make it pliable. Then spread a small amount of cornflour on each side of the dough and roll it out to 5mm thick.
Cut into 8cm rounds and gently place onto a lined baking tray. Reuse the dough trimmings to make more, but try not to overwork it as it will go tough.
Prick each shortbread with a fork and bake for 15 minutes.
Once cooled, sandwich a spoon of Sugar Daddy caramel in between 2 pieces of shortbread. Freeze the sandwiched shortbreads for half an hour.
Melt the chocolate using your preferred method.
One at a time, dip the alfajores into the chocolate, sprinkle with freeze-dried raspberries and place on a fresh piece of baking paper to set.
