Alfajores de Dulce de Leche

Name: Alfajores de Dulce de Leche
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 9
Cuisine: Argentina
Ingredients: Plain flour — 200 g (1 2/3 cups); Cornstarch (maizena) — 100 g (1 cup); Baking powder — 1 tsp; Baking soda — 1/2 tsp; Butter, softened — 150 g (2/3 cup); Sugar — 150 g (3/4 cup); Egg yolks — 3; Brandy or dark rum — 1 tbsp; Zest of 1 lemon; Dulce de leche — 300 g (1 cup); Dark chocolate, melted, for coating (optional) — 200 g (7 oz); Desiccated coconut, for edges (optional)

The Quirky Foodster Team

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30 min (plus chilling)

Prep

10 min

Cook

Servings

Ingredients

Plain flour — 200 g (1 2/3 cups)
Cornstarch (maizena) — 100 g (1 cup)
Baking powder — 1 tsp
Baking soda — 1/2 tsp
Butter, softened — 150 g (2/3 cup)
Sugar — 150 g (3/4 cup)
Egg yolks — 3
Brandy or dark rum — 1 tbsp
Zest of 1 lemon
Dulce de leche — 300 g (1 cup)
Dark chocolate, melted, for coating (optional) — 200 g (7 oz)
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.