Alfajores are one of South Americas favourite treats and one of our favourite sweets to make. They come in many sizes and flavours although we prefer them with Dulce de Leche(caramel).
Each region of South America has its own version but they are mostly popular in Argentina, Uruguay and Southern Brazil. We like Alfajores best when they are freshly made, so that the crisp cookies contrast the soft filling, but many people prefer to wait a couple of days for the cookies to soften, so that the cookie and the filling have the same texture. Waiting makes them melt in your mouth as you bite into them.
Making Alfajores brings back memories of when we were kids hoping mum would make some for our birthdays or just as a treat. It’s a fairly simple recipe made simpler by the fact you can buy ready to eat Dulce de Leche(caramel) in a can, back when we were young mum had to make it from scratch. If you are really ambitious or just to make the Alfajores extra special make your own Dulce de Leche. The full recipe and instructions are below.
- 3 cups of self raising flour
- 2 cups of corn flour
- 2 cups of white sugar
- 5 whole eggs 700 grms
- 6 to 8 table spoons of melted butter
- 1 teaspoon of vanilla essence
- 1 can of caramel
- Preheat oven to 160 degrees C
- Beat the eggs with the sugar, butter, and vanilla then add the sifted flour and sifted cornflour.
- Knead into a dough on a floured surface then roll out using a rolling pin to ½ cm high.
- Cut into circles using a 5cm cutter or a small glass.
- Place in greased and lined oven trays bake for 12-15 minutes on 160 degrees C.
- Take out of the oven and allow cooling.
- Spread caramel on one of the circles and sandwich two pieces together. Roll edges on desiccated coconut.
Hope you enjoy cooking and eating them. Leave a comment below or post a photo on our facebook page(Taste South America) to let us know how you go. Ciao abuelas Silvia and Graciela