Happy Sunday! Aren’t we all glad it’s finally the weekend? 🙂 What do you normally doing during the weekend? I love baking and being in the kitchen on weekends! Last weekend Mr Bao got very sick with gastro poor thing he was literally best friends with the toilet for 30 hours straight! So we had to cancel all our plans and stay home…which is fine I guess because it meant I got to bake these Alfajores.
When I posted these Alfajores on my Instagram and Facebook I got a lot of comments asking what they were exactly. Now for starters I wouldn’t have a clue how to pronounce ‘Alfajores’ correctly but that doesn’t matter because they are delicious! To put it simply Alfajores are South American short bread cookies with dulce de leche which is a caramel made from cooking condense milk in either a water bath in the oven or in the can in a saucepan.
I chose to make the dulce de leche in the over, because I found that to be the most authentic and easiest you just tip the condense milk into a baking dish and into baking tray filled with water and cook for 1.5 to 2 hours.
This recipe is for Julie because she’s been asking me for the recipe and what these Alfajores taste like 😀 Hope you will make these caramel short bread cookies soon because I promise you they will disappear in seconds!
2 x 395g sweetened condensed milk
1) Preheat oven to 220°C. Pour condense milk into a baking dish. Place dish into a baking tray or roasting pan. Pour water into pan until halfway up to the side of the dish.
2) Cover dish with foil and bake for 1 hour 45 minutes or more until it turns into a dark golden colour. Check on the dulce de leche every half and hour and refill pan with water if necessary. Once it turns into a golden colour whisk mixture until smooth and glossy.
– Depending on your oven it may take longer or a shorter time to make your dulce de leche.
– Store dulce de leche in sterilised jars and in the fridge for up to 2 weeks.
– Set dulce de leche aside and prepare to make shortbread cookie
Alfajores – Short bread cookies
300g (2 cups) plain flour, sifted
50g pure icing sugar, sifted
200g cold unsalted butter, chopped
2 egg yolks
pinch of salt
1/2 teaspoon vanilla extract
275g dulce de leche
50g desiccated coconut for rolling
1) Process flour, icing sugar, unsalted butter and pinch of salt in a food processor until mixture resembles crumbs. Add egg yolks and vanilla extract and process again until mixtures comes together. Cover with plastic wrap and chill for 1 hour or overnight.
2) On a lightly floured surface, roll dough out to 5mm thick. Using a 6cm round cooker cutter cut out 20 discs, re-rollling pastry if necessary. Place on oven tray with baking paper and refrigerate or freeze for 30 minutes or more.
3) Preheat oven to 180°C. Bake biscuits for 15 minutes or until light golden. Transfer to a rack to cool completely. Pipe dulce de leche over half the biscuits, then sandwich with remaining biscuits. Roll in desiccated coconut and serve immediately or place in an airtight container for up to 5 days.
– Because the dough has a high butter content you need to work quickly when cutting out discs as dough can stick on rolling pin
– You can replace the desiccated coconut by sprinkling icing sugar over the biscuits