“Alfajores” is what we call in Peru these sugar cookies filled with something similar to caramel / dulce de leche (only 195 times better)! I particularly like this version heavy on cornflour and little regular flour, they are more delicate in my opinion. They are really delicious and it’s reallyyyy hard to eat just one, so bear that in mind if you want to make these and are having guests over. When I did this recipe for 50 alfajores for 8 people, they were gone within 20 min.
The filling, which we call “manjar blanco” can also be used for filling crepes or pancakes, chocolates, goes great with chocolate mousse and even toasted nuts! Yuuuum! Hope you like it and experiment with it 🙂 I also did a star shape on these, but you are free to do circles, flowers or anything else you feel like. Perhaps something christmas-y as it’s coming up?
Portions: approx 50 alfajores
For the cookies:
– 200g unsalted butter, softened
– 200g granulated sugar
– 8 egg yolks
– 145g plain flour, plus more for dusting.
– 500g cornflour
– 5g salt
– 5g baking powder
– icing sugar for dusting on top
For the manjar blanco
– 1 1/2 cups evaporated milk
– 1 1/2 cups condensed milk
1. Make a cream with the softened butter and the sugar. If your butter is too hard, you can either leave it outside the fridge and wait for it to soften naturally, rub it in paper and the heat of your hands will melt it, or put it in the microwave in unfreeze mode a few seconds at a time.
2. Add the yolks a few at a time and continue to whisk
3. Sift the dry ingredients into a sieve and add to the mix, this time mixing with a dough scraper or with a spatula. Once it’s dry enough, you can use your hands. Put on the table, previously dusted with flour, and with a rolling pin bring to 4-5mm thick. Then use your cutters. Make sure you cut as close to each other as possible as you can only use the trimmings once because afterwards the dough turns really hard and the cookies become flaky and break if baked. Place your cut cookies onto a baking tray lined with paper and into the oven at 170C for 5-8min until golden.
4. Let them cool 🙂
5. Now the manjar blanco. You pour the evaporated and condensed mil into a pot, and bring to a boil.
6. You need to be patient, this process of going from milk to caramel texture takes about 40min of constant stirring, and I mean CONSTANT or the milk will stick to the pot and burn. You will see that the mix will change colour as well as texture. When you see it’s thick and the bubbles of the boiling milk are struggling to get to the surface, stop and let it cool (it will thicken some more in this process)
7. Once both the manjar blanco and the cookies are cool, fill a piping bag and start filling the cookies generously and making a sandwich. Make sure to dust them with icing sugar using a sieve!
DONE! You’ll love these I promise 🙂 Serve pretty and enjoy!