YQ Wheat Alfajores Biscuits

Method

1. To make the dolce de leche place the tin of condensed milk (paper removed) in a saucepan large enough for it to fully submerge in water, with 1 inch of water above the can. Bring to the boil then turn the heat down and gently simmer for 3 hours. Make sure to keep an eye on the water level, topping up with warm water if necessary.
2. Carefully remove the tin from saucepan and leave to cool to room temperature. 
3. In a large bowl cream the butter and icing sugar together until light and fluffy using an electric whisk (or by hand but it will take longer and be a workout). Then add the egg yolks one at a time, whisking to fully incorporate each one. Once all the egg yolks are incorporated add the lemon zest and black pepper, whisk to combine and leave to one side.
4. Sift the YQ flour and place the bran caught in the sieve into a high-powered blender and place on high for 1 minute to break up the bran. Place the sieved flour and blended bran into a bowl with the rest of the dry ingredients and mix.
5. Mix the dry ingredients a third at a time into the wet ingredients, whisking until almost completely combined before adding the next as you don't want to over-mix the dough. For the last third of the dry ingredients, barely stir it through before tipping the bowl out onto a clean work surface.
6. With your hands begin to fold the mixture over itself, gathering up the excess, then pressing down with your palms. Continue to do this method of folding, gathering and pressing until the dough has come together. Take care not to over work the dough, and do not knead it as you want the biscuits to maintain their crumbly texture.
7. Wrap the dough tightly using 2 clean tea towels (to avoid using clingfilm) and place in the fridge for half an hour.
8. Preheat your oven to 180C.
9. Cut the dough into thirds, making sure to re-wrap your dough whilst you're rolling and cutting the other portions. Roll out the dough to a 1cm thickness in-between a large piece of folded parchment paper, then using a 4cm wide cutter, press into circles. Place the circles into an airtight container and refrigerate. Repeat this process until you have used each third of the dough and continue to chill them in the fridge for 15 minutes.
10. Place them on a parchment lined baking tray and bake in the oven for 10 minutes, then leave to cool on a wire rack.
11. To fill the biscuits, take a dollop of dolce de leche roughly the size of 2 tsp and smear it across the bottom of 1 biscuit, then place another biscuit on top. Repeat this with each pair of biscuits.
12. Optional: roll the biscuits along their side in some chopped and toasted Brazil nuts.