Alfajores Cookies

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Alfajore is a Spanish delicacy produced in a variety of different recipes. The most traditional recipe contains flour, honey, almonds, hazelnut and several spices. But then I thought about changing it and making a shortbread instead, giving more a traditional feel by adding a dulce de leche filling.

Alfajores Cookies

Baking Temperature: 160C for 6-7 minutes

Portion size: 40-50 pcs

For Shortbread

Ingredients                                            Quantity

Flour                                                       100 gm

Corn Flour                                             90 gm

Butter                                                     125 gm

Icing sugar                                            50 ml

Vanilla essence                                    1/2 tsp

Lemon zest                                           1/2 tsp

Salt                                                          1 gm

For Dulce de leche

Condensed Milk                                    340 gm (tin)

Method of Cooking

For the Shortbread

  1. Cream butter and sugar till creamy and fluffy with lemon zest and vanilla essence.
  2. Sieve flour and corn flour, add salt.
  3. Mix the sieved flour, corn flour and salt with the butter mixture.
  4. Form smooth dough, wrap with cling film and keep in the fridge for 15 minutes.
  5. Take out of the fridge and roll to 4mm in between two cling film.
  6. Place the rolled dough back in the fridge till harden.
  7. Cut the desired cutter, rest in the fridge for 10 minute and back at 160c for 5-6 minutes
  8. Once out of the one, let them cool and pipe the dulce de leche between two cookies and stick them together and then roll in desiccated coconut.

For the Dulce de Leche

  1. Boil the tin of condensed milk in the water for 6 hours
  2. Take it out of the water after 6 hours and reserve in the fridge
  3. Use as desired

Garnish

Desiccated coconut

 

Vrushali Jadhav

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.

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