These biscuits are typically Argentinian and are a shortbread type cookie sandwiched with dulche de leche and finished with dessicated coconut. The biscuits are light and buttery with a hint of lemon.
I had never heard of these cookies until we went on holiday last year and did a "Cookie Stroll". This was the one cookie my eldest son and myself were desperate to try and the first one we tried on our stroll.
We took our collector books and ordered one each and had our books stamped.
I have to say it looked delicious but it was a bit disappointing. The biscuit was very dry and too big in our opinions! My son said I needed to make these and he was sure they would be much better!!!
So I decided when I got home I would investigate further and try and make my own version. Most of the recipes I have found contain eggs in the biscuit dough but for mine I have decided to use an existing buttery biscuit recipe I already use regularly.
Just in case you were wondering we did complete our cookie stroll during the two weeks we were away!
To start line two baking trays with parchment and set aside. Do not pre-heat the oven at this stage as the biscuits need to chill to stop them spreading.
Then put the butter and caster sugar in the bowl of a stand mixer.
Then beat for 5 minutes until light and creamy.
Add the flour and lemon zest and beat again until the dough just comes together.
In a floured work surface roll out the dough to about a 4mm depth.
Cut out the circles using a 6cm cutter and place on the lined baking trays.
Re-roll the dough until it is all used. I got 16 biscuits from mine but it will depend on the size of your cutter.
Place the trays in the fridge and chill for at least 1 hour or you could leave overnight.
When you are ready to bake your biscuits pre-heat the oven to 190 degrees centigrade (170 fan).
Bake for 12 minutes.
Leave to cool slightly on the baking trays then place them on cooling racks to completely cool and set.
To make the dulche de leche: In a small dry pan place the granulated sugar in a medium heat. Do not put a spoon in the pan and move the pan in circular motions until the sugar has dissolved and started to turn to a caramel colour.
Once the sugar has dissolved add the butter and mix with a spoon.
Once the butter has melted add the milk slowly as it may bubble and spit.
Finally add the condensed milk.
Keep stirring for a good 10 minutes until you can draw the spoon through the dulche de leche and make a trail through to see the base of the pan.
It will thicken more as it cools.
Once it has completely cooled take a tablespoon of dulche de leche and smooth over the bottom of a biscuit.
Place another biscuit on the top (bottom side onto the dulche de leche).
Squeeze slightly so the caramel starts to appear over the edges of the biscuits.
Roll the edges in the dessicated coconut.
Alfajores Biscuits
Sarah’s servings: 8
Sarah's skill: Medium
Baking time: 12 minutes
Ingredients:
Biscuits:
155g Soft unsalted butter
70g Caster sugar
225g Plain flour
Zest of 1 Lemon
Dulche de leche:
30g Granulated sugar
30g Unsalted butter
40ml Full fat milk
200g Condensed milk
3 Tbsp Dessicated coconut
Method:
Line 2 baking trays with parchment and set aside.
Put the butter and caster sugar in the bowl of a stand mixer and beat until light and creamy.
Add the flour and lemon zest and beat again until the dough just comes together.
In a floured work surface roll out the dough to about a 4mm depth.
Cut out the circles using a 6cm cutter and place on the lined baking trays.
Re-roll the dough until it is all used. I got 16 biscuits from mine but it will depend on the size of your cutter.
Place the trays in the fridge and chill for at least 1 hour or you could leave overnight.
When you are ready to bake your biscuits pre-heat the oven to 190 degrees centigrade (170 fan).
Bake for 12 minutes.
Leave to cool slightly on the baking trays then place them on cooling racks to completely cool and set.
To make the dulche de leche:
In a small dry pan place the granulated sugar on a medium heat. Do not put a spoon in the pan and move the pan in circular motions until the sugar has dissolved and started to turn to a caramel colour.
Once the sugar has dissolved add the butter and mix with a spoon.
Once the butter has melted add the milk slowly as it may bubble and spit.
Finally add the condensed milk and keep stirring for a good 10 minutes until you can draw the spoon through the dulche de leche and make a trail through to see the base of the pan.
It will thicken more as it cools.
Once it has completely cooled take a tablespoon of dulche de leche and smooth over the bottom of a biscuit.
Place another biscuit on the top (bottom side onto the dulche de leche).
Squeeze slightly so the caramel starts to appear over the edges of the biscuits.
Roll the edges in the dessicated coconut.
Equipment Used
Sarah’s extra slice……
The cutter I used was a 6" round.
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