Chocolate alfajores

1. For the cookies, cream the butter with the sugar for a few minutes, then add the egg and honey and mix well. Add the flour, cornstarch, cocoa, baking soda and baking powder and mix to a dough. Wrap in plastic and chill for at least half an hour or overnight.
2. Line two baking sheets with parchment and preheat the oven to 200°C.
3. Divide the dough in two, returning one half to the fridge. Roll the other out to about 2mm thick and cut out round cookies 5 to 6cm across; you should get 30 or more. Bake one sheet at a time for about 8 to 10 minutes, then leave to cool.
4. Match cookies of the same size and sandwich them with about a teaspoon of dulce de leche.
5. Chop the milk chocolate and melt it with the butter and orange zest over low heat. Dunk each sandwich cookie into the chocolate and leave to set on parchment before serving.

Tips from the ZestyPlate Kitchen

• Chill the dough before rolling so the biscuits keep their shape and bake up tender.
• Roll thin and watch the oven closely; these should stay soft rather than crisping up.
• Pair the biscuits by size before filling so each sandwich sits neat and even.
• Wait until the chocolate has set hard before serving for a clean, glossy finish.