Place the butter and sugar in a stand mixer and cream until the butter has become lighter in colour and the sugar is completely dissolved (approx. 3-5 mins).

Add the eggs one at a time until fully incorporated and finally add your vanilla.

Sift 300 grams of the tapioca flour and the plain flour and slowly incorporate it into the batter. Allow it to come together to form a smooth dough. If it feels sticky, add a little more of the tapioca flour until you have a soft dough. Wrap in cling film and place in the fridge to rest for 2 hours.

Remove the dough from the fridge, preheat your oven to 180 deg C and line a few trays with baking paper. Divide the dough into four even pieces. Roll out one portion between two sheets of baking paper approx. ½ cm thick. Using a 5cm cookie cutter, cut out the alfajores, place on a baking tray and cook for 8-10 mins. Allow them to cool completely before using. Repeat with the remaining dough pieces.

To make the alfajores, carefully spread a generous heaped tbsp of dulce de leche on one biscuit and sandwich with another on top. Roll the sides in desiccated coconut for extra enjoyment and dust with icing sugar.