ALFAJORES
If you love Dulce de Leche/Caramel condensed milk & chocolate then you will love these biscuits.
They are an absolute must!!!
I tasted these treats the first time in Ecuador through my Argentinian friends Liliana & Marcelo.
They were so expensive ($2 each)!!!
Yeah, that I decided to make them myself.
They are quite simple to make.
Everybody keeps on asking me for this recipe.
So, here we go.
This recipe makes 24 biscuits.
If you love Dulce de Leche/Caramel condensed milk & chocolate then you will love these biscuits.
They are an absolute must!!!
I tasted these treats the first time in Ecuador through my Argentinian friends Liliana & Marcelo.
They were so expensive ($2 each)!!!
Yeah, that I decided to make them myself.
They are quite simple to make.
Everybody keeps on asking me for this recipe.
So, here we go.
This recipe makes 24 biscuits.
INGREDIENTS:
FILLING:
METHOD:
- 220gr Margarine
- 120gr sugar
- 2 large eggs at room temperature
- 40gr honey
- 415gr Flour
- 100gr Corn flour
- 2 teaspoons *vanilla essence
- 4 tbsp cocoa powder, unsweetened
- 4gr baking powder
- 3gr Bicarbonate of soda
- 1/8 teaspoon fine salt
FILLING:
- 1 1/2 can of Dulce de leche/caramel condensed milk
- 250gr chocolate
- 20ml vegetable oil
METHOD:
- Cream your butter & sugar with the paddle attachment on the stand mixer until your butter becomes pale.
- Add your eggs one at a time, beating each egg until it is fully incorporated.
- Add your honey and vanilla, beat until incorporated.
- Sift your flour, corn flour, cocoa, baking soda and salt together and mix it.
- Add it to your previous batter and combine it until a dough forms.
- Roll your dough out into a sausage shape & wrap it in plastic cling wrap
- Refrigerate for 2 hours – 1 day until stiff.
- Remove from your fridge
- Cut now your biscuits about 5-6mm thick
- Place your biscuits 5cm apart on a prepared baking sheet which has been lined with baking paper or a silicon baking mat
- Preheat oven to 170°C & bake for 10 min only!!!!
- Remove them from your oven & leave them on your tray for ±3 min & then only remove them onto cooling rack.
- Once cooled sandwich (on the flat side & not the domed side) with dulce de leche/caramel condensed milk (nice & thick; don’t be shy).
- Microwave the chocolate with the vegetable oil @ 30 seconds intervals, stirring in between each interval until all chocolate has melted.
- Dip your sandwiched biscuit into the melted chocolate & cover completely with chocolate
- Remove with a fork & place it on a wax paper/silicon mat. (Don’t use rack as it sticks)
- Leave to harden & place in a sealed container.
- Best eaten 2-3 days after it was made.