Recipe may contain gluten, tree nuts, milk, soy and egg.
Alfajores are a traditional South American shortbread-like biscuit sandwich with dulce de leche filling. This recipe was created by Matt Moran for The Great Australian Bake Off technical challenge. Bake up a storm and see how you stack up against the competition!
170g unsalted butter, at room temperature
130g caster sugar
1 large lemon, rind finely grated
2 egg yolks
2 tsp brandy
1 tsp vanilla extract
180g (1 1/3 cups) cornflour
120g plain flour
1 tsp baking powder
1/4 tsp table salt
300g dark chocolate, chopped
1 tbsp shredded coconut
dulce de leche
60ml (1/4 cup) full cream milk
60g (1/4 cup) white sugar
40g unsalted butter, at room temperature
395g can sweetened condensed milk
7 Method Steps
Step 1Line 2 baking trays with baking paper and place in the freezer to chill.
Step 2Use a stand mixer on medium speed to beat butter(170g unsalted butter, at room temperature), caster sugar (130g caster sugar) and lemon rind (1 large lemon, rind finely grated) until pale and creamy. Add egg yolks (2 egg yolks), brandy (2 tsp brandy) and vanilla (1 tsp vanilla extract). Beat until combined, scraping down side of bowl. Sift cornflour (180g (1 1/3 cups) cornflour), flour (120g plain flour), baking powder (1 tsp baking powder) and salt (1/4 tsp table salt) over the butter mixture. Mix on low, just long enough to make a cohesive dough. Remove dough from mixer, flatten into a disc and wrap with plastic wrap. Place in the fridge to rest.
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Step 3Fill a large bowl with iced water. Place a medium heatproof bowl on top. Set aside.
Step 4To make the dulce de leche, warm the milk (60ml (1/4 cup) full cream milk) in a small saucepan over medium‐low heat until warm. Meanwhile, place white sugar (60g (1/4 cup) white sugar) in a large saucepan. Stir over low heat until dissolved. Continue to cook until deep amber. (Do not boil.) Carefully add butter (40g unsalted butter, at room temperature), 1 tbs at a time, stirring to incorporate after each addition. Slowly add the warm milk to the sugar mixture, stirring, until completely liquid and smooth. Add condensed milk (395g can sweetened condensed milk). Bring to a gentle boil. Stir over medium‐high heat for 4‐5 minutes or until thickened and deep caramel in colour. Use a spatula to pass the dulce de leche through a sieve into the bowl set over the iced water. Stir until cooled slightly. Spoon into a large piping bag and place in the fridge until cooled completely.
Step 5Preheat oven to 195C/175C fan forced. Roll out dough to about 5mm thick. Use a 4cm‐diameter round pastry cutter to cut out 40 rounds. Place on prepared chilled trays. Return to fridge for at least 5 minutes to chill. Bake for 8‐10 minutes or until evenly cooked and light in colour. Set aside on trays for 5 minutes to cool slightly. Transfer the biscuits to a wire rack to cool completely.
Step 6Place the chocolate (300g dark chocolate, chopped) in a small, deep heatproof glass bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir until melted and smooth. Remove from heat. Set aside.
Step 7Turn half the biscuits upside down so presentation side is underneath. Pipe about 1 tablespoonful of dulce de leche onto centre of each upturned biscuit. Place another biscuit, presentation‐side up, on top of the dulce de leche. Gently press together. Place in fridge for at least 10 minutes or until set. Line a baking tray with baking paper. Dip half of each biscuit sandwich vertically into the melted chocolate. Let the excess chocolate drip off and place assembled biscuits on prepared tray. Sprinkle the chocolate side with coconut (1 tbsp shredded coconut). Place the alfajores in the fridge until the chocolate is set then serve.