Ingredients:
- 200g plain flour or gluten free flour
- 300g corn flour
- 2 tsp baking powder
- 250g unsalted butter, softened at room temperature
- 150g caster sugar
- Zest of 1 lemon
- 3 large egg yolks
- 1 tbsp cognac
- 1 tsp vanilla extract
- 450g jar dulce de leche or make one in advance from sweetened condensed milk (at least a day in advance, see below)
- 50g desiccated coconut
Preparation:
- In a bowl, mix the plain flour, corn flour, baking powder, and a pinch of salt.
- In a separate bowl, using a food mixer or an electric whisk, beat the softened butter with the caster sugar and lemon zest until the mixture becomes very pale and fluffy.
- Add the egg yolks to the butter mixture, one at a time, beating well after each addition.
- Add the cognac and vanilla extract to the mixture and beat until fully combined.
- Gradually add the dry ingredients to the wet mixture, beating until you have a smooth dough.
- Wrap the dough in clingfilm and chill in the refrigerator for a minimum of 1 hour. The dough can be prepared a day in advance and left in the fridge.
- Line two large baking trays with baking parchment.
- Roll out the chilled dough on a lightly floured surface to the thickness of a pound coin. Using a 5cm round or fluted cutter, cut out 60 biscuits.
- Place the cut biscuits on the prepared baking trays and refrigerate for 20 minutes to firm up.
- Preheat the oven to 180°C (160°C fan/gas 4).
- Bake the biscuits for 8 minutes or until just set. Ensure they remain pale with a crumbly texture.
- Allow the biscuits to cool completely on the baking trays.
- Once cooled, sandwich two biscuits together with a spoonful of dulce de leche.
- Roll the edges of the assembled alfajores in desiccated coconut to coat.
- Arrange the alfajores on a serving plate and enjoy.
- Tip – How to Make Dulce de Leche :
- Remove the labels from cans of sweetened condensed milk.
- Place unopened cans (cook 3-4 cans at a time) in a large pot.
- Fill with water until it covers the cans by at least 1 inch (better if 2 inches above cans).
- Cover, bring to a boil, then reduce heat to low and simmer for 3-3.5 hours.
- Allow the cans to cool completely before opening. This can be done a day in advance.
- Tip – How to Make Dulce de Leche :
Recipe reference and US measures
US equivalents and estimates below are retained from the existing recipe.
Alfajores (Caramel Shortbread Cookies)
Tender, crumbly cornflour shortbread rounds sandwiched with dulce de leche and rolled in coconut.
- Yield: About 30 alfajores (60 biscuits before filling)
- Chill: At least 1 hour, plus 20 minutes after cutting
- Bake: 160°C fan / 180°C conventional / 350°F for about 8 minutes
Ingredients
- 200 g plain flour or gluten-free flour (about 1⅔ cups)
- 300 g cornflour (about 2⅓ cups)
- 2 tsp baking powder
- A pinch of salt, as directed in the method
- 250 g unsalted butter, softened (about 1 cup plus 2 tbsp)
- 150 g caster sugar (about ¾ cup)
- Zest of 1 lemon
- 3 large egg yolks
- 1 tbsp cognac
- 1 tsp vanilla extract
- 450 g dulce de leche (about 1 lb)
- 50 g desiccated coconut (about ⅔ cup)
Directions
- Mix the flour, cornflour, baking powder and salt in a bowl.
- Beat the softened butter, sugar and lemon zest until very pale and fluffy. Beat in the egg yolks one at a time, then the cognac and vanilla.
- Gradually add the dry ingredients and mix to a smooth dough. Wrap and chill for at least 1 hour (the dough may be made a day ahead).
- Line two large baking trays with parchment. Roll the dough on a lightly floured surface to about 3 mm (⅛ in) thick. Cut 60 rounds with a 5 cm (2 in) cutter. Arrange on the trays and chill for 20 minutes.
- Heat the oven to 160°C fan / 180°C conventional / 350°F. Bake for about 8 minutes, until just set and still pale. Cool completely on the trays.
- Sandwich pairs of biscuits with dulce de leche. Roll the edges in desiccated coconut.
Use ready-made dulce de leche or prepare it at least a day ahead using the source method. If boiling unopened cans of sweetened condensed milk, keep them fully submerged in water throughout cooking and cool completely before opening.
US measures are approximate. The source makes 60 biscuits, which yields about 30 filled alfajores.
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