Bake something inspired by sunshine

We have every faith that there's plenty of the British summer still to come! So, we challenged Richard to bake something inspired by sunshine.

Richard's alfajores biscuits, freshly baked with corn flour and delectable dulce de leche caramel, are sure to delight the whole family with sweet South American flavour. 

We highly recommend baking them for yourself. We’ll also feature your creations in the Trex Family Bakery if you Instagram your shots with #BakingWithTrex.

Alfajores biscuits!

It's great to bake something nutritious for your kids, but sometimes you've got to admit that it's treats of the sweeter sort that they prefer! And I can assure you that these alfajores biscuits are exactly the sort of thing my kids enjoy.

The secret to great alfajores biscuits is the dulce de leche caramel. You can make your own with condensed milk if you can't get your hands on it.


  • 200g Trex
  • 250g dulce de leche caramel
  • 250g plain flour
  • 90g cornflour
  • 1 large egg
  • 1/2 tsp baking powder
  • 150g granulated sugar
  • 1 vanilla pod
  • A little icing sugar


Step 1

Preheat your oven to 180° (Gas mark 5). Then beat your sugar and Trex in a bowl, ideally with an electric whisk. Add the vanilla seeds and the egg and continue to gently beat the mixture for a couple more minutes. Then, using the same bowl, sift in your flour, cornflour and baking powder and mix it all together until you've got a decent, workable dough. 

Step 2

Now wash, dry and flour your hands and divide the dough into equally sized balls. You should aim for an even number, 14 or ideally 16. Place the dough balls, evenly spread out, on two baking trays. Flatten each one gently with the palm of your hand. Chill the lot for 10 or 15 minutes to firm them up.

Step 3

Put the two trays into your pre-heated oven and bake for 10 or 12 minutes. You'll know when they're ready when the biscuits turn a light golden colour. 

Step 4

Once your biscuits have cooled, it's time to make your delightful dulce de leche sandwiches. Simply use a generous helping of dulce de leche caramel for each sandwich, using the caramel to glue the flat sides of two bisuits together. Finally, dust with icing sugar.

You'll get seven or eight alfajores, which may seem like a small number, but be warned: they're generous, rich portions!