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Alfajores recipe
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Prep Time:
50 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Try making these delicious South American cookies, Alfajores, sandwiched with sweet dulce de leche. It's a recipe from Matt Moran for The Great Australian Bake Off challenge. Test your skills and compete in your own kitchen!
Ingredients:
  • 170g unsalted butter, at room temperature
  • 130g caster sugar
  • 1 large lemon, rind finely grated
  • 2 egg yolks
  • 2 tsp brandy
  • 4.40 gm vanilla extract
  • 180g (1 1/3 cups) cornflour
  • 120g plain flour
  • 4.00 gm baking powder
  • 0.60 gm table salt
  • 300g dark chocolate, chopped
  • 5.20 gm shredded coconut
  • 60ml (1/4 cup) full cream milk
  • 60g (1/4 cup) white sugar
  • 40g unsalted butter, at room temperature
  • 395g can sweetened condensed milk
Instructions:
  • Prepare 2 baking trays by lining them with baking paper and chilling them in the freezer.
  • In a stand mixer on medium speed, whip together butter, caster sugar, and lemon rind until light and fluffy. Incorporate egg yolks, brandy, and vanilla, beating until well combined and scraping the bowl's sides. Slowly sift in cornflour, flour, baking powder, and salt over the mixture. Mix on low speed until just combined into a cohesive dough. Remove the dough from the mixer, shape it into a disc, wrap it in plastic wrap, and chill in the fridge.
  • Prepare an ice bath by filling a large bowl with ice water. Place a medium heatproof bowl on top and set aside.
  • To make the dulce de leche, warm milk in a small saucepan over medium‐low heat. In a large saucepan, melt white sugar over low heat until deep amber. Add butter gradually, stirring after each addition. Slowly pour in warm milk and stir until smooth. Add condensed milk and bring to a gentle boil for 4‐5 minutes until thickened and caramel in color. Strain the mixture into a bowl over iced water, stirring until slightly cooled. Transfer to a piping bag and chill in the fridge until completely cooled.
  • 1. Preheat the oven to 195C/175C fan forced. Roll out the dough to a 5mm thickness, then use a 4cm-diameter round pastry cutter to cut out 40 rounds. 2. Place the rounds on prepared chilled trays and refrigerate for at least 5 minutes. 3. Bake for 8-10 minutes until evenly cooked and light in color. 4. Let the biscuits cool slightly on the trays for 5 minutes, then transfer them to a wire rack to cool completely.
  • Melt the chocolate in a small heatproof glass bowl over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth, then remove from the heat and set aside.
  • Flip half of the biscuits with the pretty side down. Squeeze around 1 tablespoon of dulce de leche onto the center of each overturned biscuit. Top with another biscuit, pretty side up, gently pressing together. Chill in the fridge for at least 10 minutes to firm up. Line a baking sheet with parchment paper. Dip half of each biscuit sandwich in melted chocolate, allowing any extra to drip off, then place on the prepared tray. Dust the chocolate side with coconut. Return the alfajores to the fridge to set the chocolate before serving.

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