Alfajores are South American-style cookies. These delicious biscuits/cookies are similar to a shortbread with their same buttery and crumbly texture. Traditionally these delicate cookies are rolled in desiccated coconut, however we love them simply filled with decadent dulce de leche.
I dare you to try and eat just one of these delicious cookies! I’d never tried or made Alfajores before sharing this blog post, so it was all new recipe territory for me.
I tried one straight from the oven I couldn’t believe how good it tasted even without the filling, however sandwiching two biscuits together with dulce de leche certainly takes these cookies to the next level.
Alfajores originate in South America. They’re a confectionary usually sold around Christmas, however they’re also very popular in bakeries all year round. The cookies are traditionally filled with dulce de leche. I used readymade, however you can make your own by simmering a can of sweetened condensed milk, but a speedy shortcut is always handy!
To decorate, the cookies are usually just dusted with icing sugar, but they can also be glazed with sugar, decorated with chocolate or grated/desiccated coconut.
200g salted or unsalted butter, softened
100g caster sugar
1 large free-range egg, at room temperature
1 large free-range egg yolk, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt – ONLY add if you’re using unsalted butter
225g plain flour, plus extra for rolling
397g (14 ounce) can caramel / dulce de leche – you might not need the whole can depending on how much filling you like
- Beat the butter and sugar together until creamy and pale in colour. Add the whole egg, yolk and vanilla and continue to mix until combined fully.
- Add the salt (only add if you’re using unsalted butter) and sift in the flours. Mix until a soft dough forms. Divide the dough into two pieces and wrap in clingfilm and chill for 30 minutes or until firm.
- Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line 2-3 large baking trays with parchment paper.
- Lightly dust a work surface with flour and roll the dough out to approx. 0.5cm thickness. Using a 6cm cutter, stamp out biscuits until all the dough has been used up. Re-roll any trimmings. Place the biscuit rounds on the baking trays.
- Bake the biscuits for 10-12 minutes until pale golden and sandy to the touch. Cool the biscuits on the baking trays for 5 minutes, then transport them to a wire rack to cool completely. Once cooled, use the tin of caramel to sandwich the biscuits together. Dust the biscuits just before serving with icing sugar, roll the edges in desiccated coconut or even drizzle with melted chocolate.
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