Alfajores Payes...caramel filled Argentinian Biscuits
I discovered these delicious biscuits when on holiday in Buenos Aires in March this year. Rosie and I brought back a few box loads of them. I'm not a huge sweet tooth but these are amazing, especially with coffee! This recipe is straight out of Gourmet Traveller magazine so I've taken the lazy route and pasted the recipe details below. I'm new to making sweets and especially working with shortbread pastry, so I soon discovered that considering the massive amount of butter in the dough, it rolls best when it's really well chilled. The recipe says 30 minutes for the dough in the fridge, but on a warm day, give it an hour or so to really firm up. Another piece of advice you won't find in the recipe. It's suggested you use a 6.5cm cutter, however I think these would be better a little smaller in size, so perhaps 4.5cm or thereabouts. For the tempered chocolate I recommend checking this quick video tutorial. Well worth it. http://gourmettraveller.com.au/tempered-ch