Alfajores – Traditional Argentinean Biscuits are so easy and they are really delicious Cookies that just melts in mouth.
Alfajores are popular Biscuits in most regions of South America especially in Argentina and Uruguay. Argentina is the worlds largest consumer of these Alfajores.
How to make Dulce de Leche?
Dulce de Leche is made by cooking Condensed Milk in low heat. It’s similar to Caramel in color and consistency. There is a detailed post on making dulce de leche in cooker with some tips.
I get Condensed Milk tins and pressure cook it for 50 minutes to make Dulce de Leche. That’s the easiest way. You can even make it from scratch, but that’s a time consuming process and takes a lot of effort.
This is my first Entry for “Blogging Marathon” which is started by Sri Valli in 2011. It’s main idea is to stay focused. Check the link below to know more about Marathon.
I am very glad that I am a part of it. Its so much motivating for a blogger who is just starting out. You will get to know a bunch of Food Bloggers.
By the way, this is “BM#93” and that’s my first post in the topic – Pick 1 Alphabet, 3 Countries. I picked “Alphabet A”. I will be posting recipes from 3 different Countries – Argentina, Albania and Australia. Here is my Alfajores – Traditional Argentinean Biscuits.
You can check my popular cake recipes:
- Eggless Chocolate Cake
- Almond Brittle Cake
- Orange Cream Cheese Pound Cake
- Cardamom Coffee Marble Cake
Alfajores are so delicious with a sweet filling of dulce de leche. It just melts in your mouth.
- 1 Tin Condensed Milk
- 100 g (1/2 + 1/4 cup) All Purpose Flour/ Maida
- 130 g (1 cup + 1 tbsp) Corn Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 100 g Butter
- 60 g (1/3 cup) Castor Sugar
- 2 Egg Yolks
- 1 tsp Vanilla Extract
- 1/4 cup Grated Coconut optional
Place the condensed milk tin on its sides in pressure cooker. Don't place it straight, it will start to jump once water starts to boil.
Fill it with water, at least 1 inch more than the tin. Close the lid with gasket and whistle.
Keep in full flame and let the first whistle come.
Then lower the flame to medium and let it for 50 minutes. Switch of the flame and let the pressure go off.
Open the cooker and take out the tin and let it come to room temperature.
Once tin is opened, store it in air tight container in fridge. Bring to room temperature or heat it to melt it.
In a bowl, Mix Flours, baking powder and baking soda and keep aside.
Add Butter and Sugar in a separate bowl and beat till light and pale, using an electric beater.
Add Egg Yolks and Vanilla Mix well.
Add in Flour mixture and mix till no lumps.
Cling wrap the flour and refrigerate for 1 hour.
After an hour, preheat oven to 200 C for 10 minutes.
Roll the chilled dough between two parchment paper and using a cookie cutter, cut in rounds or desired shape.
Place all biscuits on a parchment lined cookie tray.
Bake it for 10-12 min or until the edges start to turn light brown.
Let the biscuits cool down to room temperature.
For arranging the biscuits, bring dulce de leche to room temperature.
Scoop it out in a spoon and place it on a biscuit and sandwich with another one. Repeat for all the biscuits.
If desired, roll sandwiched biscuits on coconut. Ready to take a bite.