Alfajor

Prepare the dough: in a stand mixer, beat the butter, flour, eggs, honey, and vanilla until smooth

Set aside

In a large bowl, combine the all-purpose flour, baking soda, and yeast

Add the reserved dough mixture and mix until smooth

Form a ball with the dough, wrap it in plastic film, cover, and let it rest at room temperature for 30 minutes

Preheat the oven to 180°C (medium)

Grease a large rectangular baking dish with butter and dust with flour

Using a rolling pin, roll out the dough between two sheets of plastic film on a smooth surface to a thickness of 0.5 cm

Remove the top sheet of plastic film and use a cookie cutter with a 5.5 cm diameter to cut out circles of dough and arrange them in the prepared baking dish

Form another ball with the scraps, roll it out between two sheets of plastic film, and recut more circles

Repeat the process until all the dough is used up

Put the baked dough balls in the oven and let them start to brown (about 10 minutes)

Remove and let the dough balls cool completely on the baking dish, covered with parchment paper

Assemble the alfajor: spread 1 tablespoon of caramel sauce over a baked dough circle and cover with another, forming a filled cookie

Remove any excess

Repeat the process until all the dough circles are used up

Make the topping: in a heatproof bowl set over a pot of hot water (do not let it boil), melt the chocolate by stirring gently

Temper it on a smooth surface and transfer to a large bowl

Dip each alfajor into the melted chocolate, using two forks to coat the entire surface

Drain excess and place them in an aluminum foil-lined baking dish or parchment paper-lined dish

Put the alfajores in the refrigerator until the chocolate sets (about 5 minutes)

Let them come to room temperature and serve wrapped in aluminum foil or wax paper

243 calories per unit