Salted Koji Caramel Alfajores (Makes about 20 sandwiches)

Here's my Salted Koji Caramel Alfajores recipe with a modern, umami-rich twist on the classic South American treat by swapping the dulce de leche for a luscious salted miso (koji) caramel. The result? Buttery, crumbly cookies with a smooth, silky, sweet-salty centre that’s addictive.  Push your biscuits to a really golden brown rather than the traditional pale biscuit.  It works well with the salty, savoury caramel.

For the cookies:

• 200g plain flour
• 300g cornflour (cornstarch)
• 1 tsp baking powder
• ½ tsp baking soda
• 200g unsalted butter, softened
• 150g Billington's Golden caster sugar
• 3 large egg yolks
• 1 large egg
• 1 tsp vanilla extract
• Zest of 1 lemon or orange (optional – or if you happen to have a yuzu tree in your back yard go you!)
• 250g jar of Salted Koji Caramel

 

Method

Make the cookies:

Preheat oven to 170°C Line two baking trays with baking paper.

Sift together the flour, cornflour, baking powder, and baking soda.

Cream butter and sugar until light and fluffy (2–3 mins in a stand mixer or 4 mins by hand). Add yolks, egg, vanilla, and optional zest. Beat until smooth.

Gradually add dry ingredients. Mix just until a soft dough forms.

Wrap the dough in cling film and pop it into the refrigerator to chill for 30 minutes.

Roll out dough on a floured surface to about 5–6mm thick. Cut into 5cm (2-inch) rounds and place on prepared baking sheet

Bake for 12-15 minutes until cooked to your liking – I prefer them a little more golden. Let cool entirely on wire racks.

Place caramel in a piping bag or tube and apply a generous amount to the centre of one biscuit then sandwich with a second biscuit and press gently together.

Place in the fridge to set, then store in an airtight container – honestly, if they can last that long.