A recent trip to On Trays in Petone found me coming home laden with goodies! (as always!)
But in particular I came home with a jar of Dulce de leche and recipe idea care of Steven!
Now, I’m quite happy to just eat it out of a jar…
But sandwiched between two cookies is perfection!
Known natively as an “Alfajor” – here is the recipe for these delicious latin treats.
1/2 cup butter, at room temperature
1/2 cup granulated white sugar
4 large egg yolks, lightly beaten
1 teaspoon vanilla extract
2 Tablespoons brandy or cognac
1 teaspoon lemon zest, freshly grated
2 cups all-purpose flour
1 cup cornflour
1/8 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 cup grated coconut
1. Beat butter and sugar until fluffy and creamy. Add egg yolks and mix. Add vanilla, brandy and lemon zest; mix well and set aside.
2. In a separate bowl, whisk together flour, cornstarch, salt, baking soda and baking powder. Add dry mixture to butter mixture and work together with your hands until all is combined and the dough is soft. Do not add any extra flour. Cover and chill for 2 hours.
3. Preheat oven to 180c and line baking trays.
4. Working with half of the dough at a time (keep the other half refrigerated)– on a floured work surface, roll out dough to a thickness of 1/4-inch. Cut into 2-inch rounds and transfer to prepared baking sheets. Repeat rolling/cutting with 2nd half of chilled dough. Bake for 12 to 15 minutes or until done. The cookies should be dry but not brown.
5. When cookies are cool, match them up into pairs of like-sizes, fill the pairs with Dluce de leche…
6. Don’t leave them on the bench, your house mates will eat them before you get a good photo