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Alfajores - Traditional Argentinean Biscuits
Alfajores are so delicious with a sweet filling of dulce de leche. It just melts in your mouth.
Course
Dessert
Keyword
alfajores, biscuits
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Ingredients
For Dulce de Leche:
1
Tin
Condensed Milk
For Biscuits:
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
Instructions
How to make Dulce de Leche?
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.
To make Biscuits:
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.