Desserts
Alfajores de Dulce de Leche
Ingredients
- - 200 g (1 2/3 cups) plain flour
- - 100 g (1 cup) cornstarch (maizena)
- - 1 tsp baking powder
- - 1/2 tsp baking soda
- - 150 g (2/3 cup) butter, softened
- - 150 g (3/4 cup) sugar
- - 3 egg yolks
- - 1 tbsp brandy or dark rum
- - Zest of 1 lemon
- - 300 g (1 cup) dulce de leche
- - 200 g (7 oz) dark chocolate, melted, for coating (optional)
- - Desiccated coconut, for edges (optional)
Method
- Sift flour, cornstarch, baking powder and baking soda together.
- Cream butter and sugar until pale, then beat in egg yolks, brandy and lemon zest.
- Fold in the dry ingredients until a soft dough forms; wrap and chill 30 minutes.
- Roll to 5 mm thickness and cut into rounds. Place on a lined tray.
- Bake at 180°C (350°F) for 8-10 minutes until just set but not browned - they should stay pale.
- Cool completely, then sandwich pairs with a generous layer of dulce de leche.
- Optionally coat in melted chocolate or roll the dulce de leche edges in coconut.
Introduction: Alfajores are two soft shortbread-like cookies sandwiching a thick layer of dulce de leche, often coated in chocolate or dusted with icing sugar.
Cultural Background: Alfajores are two soft shortbread-like cookies sandwiching a thick layer of dulce de leche, often coated in chocolate or dusted with icing sugar. Descended from Moorish-Spanish sweets, they became a distinctly Argentine treat and are considered a point of national pride, produced by countless regional bakeries.
Tips: Underbake slightly – alfajor cookies should be tender, not crisp or golden. Let the cookies cool fully before filling or the dulce de leche will melt and ooze.
Variations: Alfajores de maicena: made almost entirely with cornstarch for an extra-soft, crumbly texture, rolled in coconut around the edges.
Vegetarian/Vegan: Vegetarian: Naturally vegetarian. Vegan: Use vegan butter, a flax-egg substitute for the yolks, and a plant-based dulce de leche or condensed coconut milk caramel.
Storage: Store in an airtight container at room temperature for up to 5 days.
Reheating: Not applicable – served at room temperature.
Nutrition: Per alfajor (approx. 60 g): 260 kcal, 3 g protein, 12 g fat, 35 g carbohydrate, 1 g fibre.
FAQs:
Q: Why did my cookies spread too much? A: The butter or dough was likely too warm; chill the dough thoroughly before rolling and baking.
A: