Today's recipe it was to be an alfajor recipe, that cookie filled with dulce de leche so traditional in Argentina and other countries of Latin America.
It was to be and it isn't for many reasons: the cookie doesn't have the soft and crinkle texture as the original. Our dulce de leche it wasn't thick and golden enough, and we hadn't chocolate to dip the cookies as we wanted.
What we had it was this crunchy cookie, even anything like the alfajor, it's really yummy!
2 egg yolks
200 g butter, in room temperature
2 tbsp milk
1 tsp vanilla extract
400 g flour
3/4 cup cornstarch
1 tbsp chocolate powder
1/4 tsp baking soda
1 tsp baking powder
Dulce de leche
Peanut, toasted and processed
1. Sift together flour, cornstarch, sugar, chocolate powder, baking soda and baking powder.
2. In an electric beater, beat the egg, egg yolk, butter, milk and vanilla extract. Beat in the sifted ingredients just until incorporated. Cover the dough with a plastic and refrigerate for 20 minutes.
3. Preheat the oven to 350˚F.
4. In a floured surface, roll out the dough. Cut with a round cutter and let to bake for about 10 minutes or until is lightly brown. Let to cool over a rack. Fill each pair of cookie with a tablespoon of dulce de leche and roll the sides in the processed peanut.
Serve: About 30 sandwich cookies.