It’s no secret that we at DSSC HQ have quite a sweet-tooth, and are always on the lookout for sweet treats to indulge. In mood to pick up the whisk ourselves, we decided to bake the delectable wonders of Chile – Alfajores Chilenos. While Delhi has been swooning over macarons, we are gorging on these South American cookies stuffed with dulce de leche. Dusted with powdered sugar they make for sugar-tastic breakfast and gooey-licious dessert.
Prep Time: 30 minutes + 3 hours rest
Caters To: 17 gobblers or 35 cookies
Challenge Level: Beginner
From The Pantry:
- 2 cups flour, sifted
- 3 egg yolks
- 5 tablespoons milk
- 1 teaspoon vinegar
- 1 tablespoon butter, melted
- Water if needed
- 1 large dulce de leche jar
Cook Away:
- Preheat the oven to 180C.
- In a large bowl, add flour and egg yolks. Combine with hands to form crumbs.
- Pour in milk, vinegar and melted butter. Using a food processor or with your hands combine to form a dough. Add water (1 teaspoon at a time) if necessary.
- Knead until the dough is soft and smooth, for up to 10 minutes.
- Wrap in cling film and rest in refrigerator for 2 hours.
- Roll thin on a clean surface and cut into circles with a cookie cutter.
- Poke holes with a fork and transfer to baking sheet.
- Bake for 10 – 12 minutes, until golden brown.
- Allow the cookies to cool for an hour or until room temperature and fill generously with dulce de leche.
Go ahead, gorge! Though don’t forget about us, send some across maybe?
Score yourself some luscious vanilla dulce de leche from our go-to gourmet ingredients website – SPRIG here.
Featured Image Courtesy: hiveminer.com
