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How to Make Argentinian Caramel Cookies, or “Alfajores”

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Cornstarch caramel cookies, or “alfajores,” are a staple in Latin bakeries and pastry shops. They’re perfect as a dessert or to complement a cup of coffee or hot chocolate. Kids can’t get enough of them, and making the cookies is so easy, that if they’re ever bored on a dull afternoon, performing this recipe could be the perfect solution — and they’ll get to try something new.

5-Minute Crafts brings you a recipe for Argentinian “alfajores” filled with a unique caramel sauce and coconut. And, quite frankly, they’re sublime.

Ingredients

  • 200 grams of flour

  • 300 grams of cornstarch

  • ½ tsp of baking soda

  • 2 tsp of baking powder

  • 200 grams of butter (at room temperature)

  • 150 grams of sugar icing

  • 3 egg yolks

  • 1 tbsp of vanilla essence

  • 1 tsp of lemon zest

  • “Dulce de leche” or milk caramel spread

  • Grated coconut

Instructions

1. Sift the flour, cornstarch, baking soda, and baking powder.

2. In a large bowl, pour in the butter and sugar. Beat until smooth — you should get a light-colored cream.

3. Add the yolks one by one to combine them properly.

4. Add the lemon zest and vanilla essence, and mix all the ingredients thoroughly one more time.

5. Pour the dry ingredient mixture into the bowl that you mixed the butter and sugar in.

6. Make the dough by bringing together all the ingredients without kneading too much to avoid transferring heat from your hands to the butter. Then wrap the dough in plastic wrap and let it rest in the fridge for about 30 minutes.

7. When the dough is firmer, use the rolling pin to create a 4-5 mm thickness. The easiest way to work this type of dough is by using plastic wrap. Place the dough between 2 sheets of plastic wrap before stretching it.

8. Using a round cutter, cut the “alfajores.” You can also use a glass or small cup.

9. Preheat the oven to 356°F (180°C). Place the “alfajores” on a baking sheet with wax paper and pop the tray into the oven for 10 minutes.

10. Don’t wait until they’re brown on top to take them out of the oven. When they get a golden color on the bottom, take them out of the oven and let them cool on a wire rack.

11. Once the “alfajores” are cool, place a generous amount of dulce de leche on one cookie and press it against another one. To make them look neater, use a pastry bag.

12. Roll the edges through some grated coconut.

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