كوكيز الفاجوري بالمانجو والشوكولاتة البيضاء

Mexican 30 Mins Prep · 90 Mins Cook

1. To make the dulce de leche, pour hot water over the dried mango and allow to stand for 15 minutes to rehydrate. Drain the water, squeezing out most of the water from the mango then set aside to cool.
2. Preheat the oven to 220°C, gas mark 7.
3. Pour the condensed milk into a 750ml ovenproof baking dish and press a sheet of baking paper on top. Cover the dish tightly with aluminium foil and place in a larger deep-sided baking tray. Fill the larger tray with boiling water until it comes two-thirds up the side of the dish. Cook for 1 hour 30 minutes, or until golden caramel in colour.
4. Allow to cool slightly then spoon the caramel into the jug of a blender along with the mango. Blitz on high until smooth and creamy.
5. To make the alfajores, sift the cake flour, cornstarch, bicarbonate of soda and baking powder together. Zest the lemon. Separate the egg yolks from the whites.
6. Cream the softened butter and sugar until light and fluffy – approx. 8 minutes. Add the 3 egg yolks, vanilla extract and 1 tsp of lemon zest.
7. Mix in the dry ingredients to form a soft dough. Add a few drops of water if needed to bring the dough together. Roll the dough out to 5mm thick and cut out 5cm rounds.
8. Place on a lined baking sheet and bake at 160°C, gas mark 3, for 15 minutes or until the edges start to turn a very light golden brown. Allow to cool on a cooling rack.
9. Chop the mango white chocolate finely and place it in a glass bowl over a pot of boiling water with the heat turned off. Allow the chocolate to melt.
10. Sandwich the cookies together with the dulce de leche, then drizzle one side of the cookie sandwich with the melted chocolate. Allow to set on a sheet of baking paper.
11. Store in an airtight container for up to 2 weeks.

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