White Chocolate Alfajores Style Biscuits

a) In a medium saucepan on medium heat, combine the condensed milk, white chocolate chips, 10g of butter and 0.25 tsp salt. 

b) Stir constantly until the mixture has thickened and started bubbling, 8-10 mins. TIP: You know your mixture is ready if you run the spoon through the middle of the pan and the mixture takes 2-3 seconds to come back together. IMPORTANT: Be careful, the mixture will be very hot.

c) Remove from the heat, then mix in two thirds of the cinnamon and transfer to a heatproof bowl. Cool fully to room temperature, 1-2 hours.

a) Meanwhile, combine in a large bowl the sugar with the remaining 150g of butter.

b) Once fully combined, use a sieve to sift in the flour and 0.5 tsp salt.

c) Mix to combine, then tip the mixture onto a work surface sprinkled with flour and knead to form a firm dough, 1-2 mins.

d) Roll the dough into a log, approximately 5-7cm wide, then wrap in cling film and refrigerate until firm, 60-90 mins.

a) Once the dough is firm, preheat your oven to 190°C/170°C fan/gas mark 5, then remove your dough from the fridge and unwrap.

b) Cut the dough log into 0.5cm thick rounds and place onto a lined baking tray. Leave at least a 3cm gap between each biscuit. 

c) Use more baking trays and cook in batches if necessary. You will make approximately 20 biscuits. TIP: If the dough loses its shape as you cut the log, carefully reshape the biscuits into a circle before placing it onto your tray.

a) Once the oven is hot, bake the alfajores style biscuits on the middle shelf of your oven until pale golden brown, 10-12 mins. TIP: The biscuits will still be soft, but they will firm up as they cool.

b) Once baked, allow the biscuits to cool slightly before transferring to a wire rack to cool fully.

c) Meanwhile, combine in a small bowl the icing sugar (see pantry for amount) and remaining cinnamon.