Alfajor santafesino

Step 1: Put 10 ½ oz plain flour and 1 pinch salt in a bowl, add 4 egg yolks, 1 oz butter and most of ¼ cup cold water and mix into a firm dough, adding the rest of the water only if it is dry.

Step 2: Knead until smooth and elastic, then wrap and rest.

Step 3: Heat the oven to 350°F (325°F fan) and line two baking trays. Roll a quarter of the dough on a floured worktop until about 1 mm thick, almost see-through.

Step 4: Cut 7 cm rounds and lay them on the trays. Prick each one several times with a fork so they stay flat. Repeat with the rest of the dough to get 36 discs.

Step 5: Bake in batches until crisp, dry and only just colouring at the edges. Cool on the trays.

Step 6: Spread a disc with 8 oz thick dulce de leche (repostero) (about 1 heaped teaspoon), top with a second disc, spread with 8 oz thick dulce de leche (repostero) and finish with a third disc. Press gently. Make 12 stacks and chill them while you make the glaze.

Step 7: Put 14 oz sugar, ½ cup water and 1 tsp lemon juice in a small saucepan and stir over a low heat until the sugar dissolves, then boil without stirring until the syrup reaches 250°F (a drop in cold water forms a soft ball).

Step 8: Take off the heat and leave until the bubbles subside, then beat with a wooden spoon until it turns cloudy, white and creamy, like thick paint.

Step 9: Holding each alfajor on a fork, dip it in the glaze, turn to coat all over and let the excess drip off. If the glaze thickens, rewarm it over a very low heat with a teaspoon of water.

Step 10: Set the alfajores on a rack until the glaze is dry, hard and opaque.