Salted Caramel Chocolate Alfajores

Cookies/Shortbread

Ingredients:

• 200gm YesYouCan Choc Caramel Cupcake Mix
• Eggs
• 20gm Milk 
• 60gm Butter 
• 2gm Vanilla Bean Paste 

Directions:

1. Pre-heat oven at 180°C and line baking tray.
2. Emulsify eggs, butter & vanilla bean paste.
3. Combine the dry ingredients to form a dough.
4. Roll it between 2 baking paper to 5mm thickness. Refrigerate for an hour. 
5. Cut 8 circles using 5cm diameter cookie cutter.
6. Bake for 8 mins at 180°C with fan.

Thick Salted Caramel Filling

Ingredients:

• 200gm Sugar 
• 70gm Butter 
• 70gm Cream 
• 4gm Sea Salt 

Directions:

1. Dry caramelise the sugar until dark amber.
2. Add butter and mix well to stop the caramelization process.
3. Mix the cream and sea salt.
4. Let it set and cool before use.
5. Sandwich 2 cookies/shortbread with the salted caramel filling.
6. Apply a small dollop at the center.
7. Roll roasted desiccated coconut around the edges.