Peruvian Alfajores

Preparation:

1. If you don’t use ready-made Manjar Blanco first prepare the creamy, caramel-like paste. Otherwise skip the next 4 steps.
2. In a wide and high nonstick pot bring the milk to a boil. Then reduce the heat to low and start whisking. Carefully add the baking soda. As it will foam heavily, keep stirring to avoid boiling over. As soon as the milk has its normal volume, add the sugar and slowly stir until it is completely dissolved.
3. Then let simmer on very low heat, only stirring occasionally. The trick is finding a good balance between stirring only as much as the milk doesn't boil over or burn and leaving it simmering for enough time to let the liquid evaporate and the sugar caramelize. For the next 20 minutes nothing seems to happen. Be patient. After about 30 minutes the mixture starts to change the color and get creamier. As soon it's light golden and thickens, it's time to constantly, but very slowly stir to avoid burning.
4. As soon as the Manjor Blanco has a nice dark golden-brown color and is very thick and sticky (this should be after more or less 40 minutes), it's ready. To determine if it has the right consistency, drag a spoon along the bottom of the pot, you should be able to see it for a few seconds; or take a teaspoon out on a small plate, if it stays the way you placed it, it's exactly right.
5. Remove from heat. Stir in the vanilla extract and let cool down. Give it an occasional stir until completely cooled.
6. Once the Manjar Blanco is ready, sift together the flour, cornstarch, baking powder and powdered sugar in a bowl. Cut butter in small cubes and add to the dry ingredients. With an electric mixer incorporate the butter. Then add the egg and stir in. Flour your hands and knead to a well-combined and shiny dough. Next roll it out to about 3 mm thick. Best use baking paper or cling film on the bottom and top to avoid sticking. Refrigerate the rolled-out dough with the baking paper for at least 30 minutes.
7. Remove the top sheet of the baking paper from the dough. With a floured round cookie cutter cut out cookies. Cover a baking tray with baking paper and carefully place the cookies onto it. Pierce twice with a fork. Then bake for 8 – 10 minutes at 170°C (340°F). The cookies shouldn’t brown. Allow to cool.
8. With all preparation work done, it’s time to make Alfajores. Spread a generous teaspoon of Manjar Blanco on a cookie and then place a second one sandwich-like on top. To avoid a mess with the sticky Manjar Blanco, you can as well fill the Manjar Blanco in a piping bag and pipe a decent amount of it onto the cookie and then top it with another.
9. Dust the Alfajores with plenty of powdered sugar and enjoy.