Food

Milk jam biscuits

Remove the label from the tin of sweetened condensed milk.
Cut two holes (one on each side) on the top of the tin with a tin opener.
Place the tin in a saucepan and fill it with water (2.5 cm from the top, to keep the water from entering the tin). Don't let the water get below this whilst cooking.

Put the saucepan on a medium heat and wait for the water to boil, then turn the heat down. If some of the milk gets through the holes, use a spoon to get rid of it.
Leave to simmer for around 2 hours to turn the milk into milk jam . Keep an eye on the water.
When the time is up, use gloves to take the tin out.
Leave to cool for a few minutes then open it carefully.
Pour the content into a bowl and mix it all up into a smooth paste.

In a bowl, mix the 3 eggs and 2 yolks with the butter.
Add the lemon rind and the vanilla extract to the mixture.
Mix the sugar, cornstarch and the self raising flour with the salt.
Mix the content of both bowls together.
Leave the mixture in the fridge for ½ hour.
When it has hardened a little, cut circular shapes out of it to create the biscuits.
Put these in the oven for 5 minutes.
Spread the milk jam on every biscuit and sandwich pairs together. You can also cover the biscuits with the grated coconut.

(Alfajorcitos with Dulce de leche)