The alfajor is an absolute favorite treat of Chile. It comes in a variety of coverings. The most popular is without a doubt bathed in chocolate, however traditionally they are rolled in coconut or powdered sugar. No matter how you prepare them they are a delicious sweet treat!
2 cups of flour
1 cup corn starch
½ cup butter
3 egg yolks and 1 egg
½ cup extra fine sugar
½ tsp baking soda
1 tsp baking powder
lemon peel finely grated
1 cup Manjar (1 14 oz can of sweetened condensed milk)
2 Tbs Milk
½ cup grated coconut
pinch of salt
Manjar is dulce de leche and can be easily made the day before. Place 1 can of sweetened condensed milk into a crock pot filled with water. Cook on low for 8 hours. Remove and allow to cool and place in the refrigerator over night. Remove a few hours before preparing cookies and allow to soften.
Cream the butter and sugar until it is light and fluffy
Add in the milk, egg yolks, egg and lemon peel and mix until well incorporated
Sift into the above mixture the flour, corn starch, baking soda, baking powder, salt
Knead into a soft non sticky dough
Refrigerate for 2 hours
Preheat oven to 350 degrees
Roll the dough until it is about 1/5 inch thick. Cut out round disks about 2 inches in diameter
Place on baking sheet covered with parchment paper, leaving a least ½ inch between cookies
Bake for approx 5-6 minutes. These are thin cookies and can burn easily.
Remove from baking sheet and allow to cool completely.
Once cooled place 1 teaspoon of manjar between each cookie and very gently press down. Smear the escaping manjar over the sides of the cookie and roll the cooking in the coconut. If you don't want to use coconut you can use powdered sugar or a mix of both powdered sugar and coconut. Another and the most popular way to make alfajores is to cover them completely in chocolate. To do this melt baking chocolate chips semi sweet or milk chocolate and completely dip the cooled cookie in to the chocolate. Remove and allow to cool.