I apologise in advance for how many you will eat...
When it comes to Argentinian alfajores I know a thing or two. I have tried many alfajores while I lived there and while I can honestly say they are not currently as good as they used to be, sometimes the best thing to do is to make them yourself.
These are the most beautiful thing ever. They are crumbly but not too crumbly that you end up with half the alfajor worth of crumbs in your lap. They are slightly moist as well and the dulce de leche is amazing!
🕑 2 hours 30 minutes
- serves 20
- 150g unsalted butter (softened)
- 100g granulated sugar
- 250g cornflour
- 100g plain flour
- 4 egg yolks
- 2 tbsp skimmed milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups shredded coconut (unsweetened)
- dulce de leche
– Measure all your ingredients and separate the eggs. Keep the whites and you can whip up some meringues or macarons!
– Cream together the sugar and butter until it appears pale and fluffy. Add the yolks one by one mixing thoroughly after each addition. Add the milk and mix (note, you can replace the milk with 2 tbsp of cognac as per the original Argentinian recipe).
– Sift the dry ingredients together and add to the wet mixture little by little without kneading the dough too much.
– Once the dough is formed, let it rest for half an hour covered.
– Preheat your oven to 180°C. Roll out the dough out until it’s 0.5 cm thick. With a 5cm round cutter, cut as many circles as possible. Re-roll the dough until you have cut out all 40 cookie lids. Note you can make the cookies as small as you like, I made really tiny ones because why not!?
– Place all the cookie lids in a tray lined with parchment paper and bake for 10 – 12 minutes.
– Spread some Dulce de Leche on one of the cookies, then sandwich together and press so the Dulce de Leche overflows a little. Spread the over-flow around the sides, add more if needed. Once the sides have a light cover of Dulce the Leche, roll the alfajor on the shredded coconut so it sticks to the sides.
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