Ingredients (for ~30/40 biscuits)
Use a whisk to mix the margarine and sugar. Add the yolks and whites of the eggs and continue beating until you get a creamy consistency. Add a tablespoon of Pisco.
Mix flour with sifted cornflour and the baking powder and baking soda, then add this to the egg-sugar-butter preparation while incorporating the vanilla and lemon zest.
On a floured surface, knead the dough a bit (do not knead too much, this is essential for get cookies that melt in the mouth) to obtain a uniform not sticky, and smooth mass.
Wrap the dough in a plastic wrap and let it rest in the refrigerator for 15 minutes.
Roll out the dough with a rolling pin on a floured surface, and cut about 60 to 80 slices about 5mm thick and 4cm in diameter (one can use a champagne flute).
Arrange the slices on a baking sheet covered with greaseproof paper.
Preheat oven to 180oC. Bake the cookies for 10-20 minutes until lightly browned.
leave to cool the cookies. Spread a teaspoon of milk jam on the first half of the biscuits, and cover them with the remaining ones. Finally, roll the cake into a dish containing shredded coconut.
The milk jam can be easily prepared by heating a tin (closed) of sweetened condensed milk for 1 hour in a pressure cooker filled with one third of water, or immerse completely the tin in a pan of boiling water for 2 hours. Beware, leave to cool the tin before opening to avoid any hot splashing!