Sunday, December 30, 2012

Alfajores


Alfajores are South American cookies filled with milk jam which they call Dulce de Leche. This delicous cookie can trace its origins back to Spain. However, with the exchanges of tradtitions and products, the south Americans developped their very own versions of Alfajores. For example whereas in the south the recipe is very similar to this one, in the north they bake it with only cornmeal and replace the dulce de leche with melasses. They say that there exist more than 15 variations of the once Spanish version of Alfajores.


For me it was the first time I tried a South American recipe. I never tried Dulce de Leche before and I have to admit that it's surprisingly yummy. Here in Europe they call it milk jam, and I was always a bit sceptical towards this product. But now I see, there was no reason to it. The combination of the crunchy not too sweet cookies and the milk jam with a small note of coconut make a complete and nice-tasting exotic cookie.

























Even though I used to prepare all kind of desserts and dishes, somehow my favorite recipes always end up to be cookie recipes. Maybe it's due to all the good memories I have of cookie-baking. For 3 or 4 years now I have gathered with my friends before Christmas and baked tons of cookies. This year, we also prepared a large range, but they were so much appreciated by friends and family, that I didn't even have the time to take pictures.  Next year I have either to be faster, or hide them better from their fans. 

 























For around 30 cookies you need:

100g butter
75g sugar
1 egg + 2 egg yolks 
130g flour
130g cornmeal (type Maïzena)
1ts baking powder

200g Dulce de Leche (milk jam)
50g coconut powder


Preheat the oven to 180°

In a large bowl whisk together the butter and the sugar until you get a creamy dough. Add the egg and the egg yolks. Then add the flour, cornmeal and the baking powder. Mix again and when you see that you need a little more flour, add the same quantity of flour and cornmeal. 

Roll out the dough on the work surface and cut the cookies out with a cookie cutter. The dough shouldn't be thicker than 3mm. Place the cookies on the baking sheet. Bake for 10 to 12 minutes until they get golden brown.

Spread the Dulce de Leche on one cookie and top with another. Then roll them in coconut powder.

Enjoy!!!!



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