Any big fans of Melting Moments out there? What’s not to like, right? Well meet Alfajores (pronounced al-fa-hor-ez), an Argentinian delicacy that is a little explosion of heaven in your mouth. Imagine silky shortbread biscuits, sandwiched together with rich, creamy, smooth dulce de leche. Sound like something you can get behind? Read on…
150g butter, at room temperature
1 cup caster sugar
1 egg, at room temperature
2 egg yolks, at room temperature
1 tablespoon brandy (or cognac, or whiskey)
1 cup plain flour
2 cups cornflour
1/2 tsp baking powder
1/2 tsp vanilla
Zest of 1/3 of lemon
1-1 1/2 can condensed milk
1/2 cup desiccated coconut
- Preheat oven to 220C. Line 3 cookie trays with baking paper.
- Make the Dulce de Leche by pouring condensed milk into an oven-proof bowl. Wrap tightly with foil, and place in a large pan. Fill with boiling water until the water level reaches halfway up the bowl. Bake for 1 hour 45 minutes. Remove the bowl from the oven. You will have to beat or whisk the Dulce de leche until smooth. Set aside. Alternately, remove the labels from unopened cans, place in a large pot of boiling water, and boil for 3 hours. You will have to regularly check the water level as the cans must stay submerged. Reduce oven to 170C.
- In the bowl of a stand mixer, combine butter and sugar until light and creamy.
- Add egg and egg yolks, mix well. Add brandy, vanilla and lemon zest.
- Gradually add the flour, corn four and baking powder. Mix until no dry streaks remain. Your dough should be soft and silky, not sticky.
- Refrigerate for at least 40 mins.
- On a floured surface, roll dough out to no thicker than 1/2cm. The dough will puff a little as it cooks, so I like mine quite thin. Bake for 12 minutes, until barely starting to colour. Let cool completely on a wire rack.
- Put a tablespoon of Dulce de Leche on 1 round, flat side up. Press a second round on top of the filling. Roll the edges in the desiccated coconut, serve.