Alfajores are delicate South American sandwich cookies made from a tender, almost shortbread-like dough, filled with rich dulce de leche and often rolled in shredded coconut. This recipe is tailored for UK kitchens, using ingredients easily found in British supermarkets, and it works beautifully because the dough is forgiving and the result is a melt-in-the-mouth treat that’s perfect with coffee or tea.
Ingredients
- 200 g (1½ cups) plain flour, plus extra for dusting
- 150 g (¾ cup) cornflour (cornstarch)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 150 g (â…” cup) unsalted butter, softened
- 100 g (½ cup) caster sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 tbsp milk (if needed)
- 400 g (1¼ cups) dulce de leche (or make your own, see Tips)
- 50 g (½ cup) desiccated coconut, for rolling (optional)
Instructions
- In a medium bowl, whisk together the plain flour, cornflour, baking powder and bicarbonate of soda. Set aside.
- In a large bowl, beat the softened butter and caster sugar together with an electric mixer until pale and fluffy, about 2–3 minutes.
- Add the egg yolks one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. If the dough seems too dry and crumbly, add the milk a teaspoon at a time until it comes together.
- Turn the dough out onto a lightly floured surface, shape it into a disc, wrap in cling film and refrigerate for at least 30 minutes (or up to 2 days).
- Preheat your oven to 180°C (350°F). Line two baking trays with parchment paper.
- On a lightly floured surface, roll the chilled dough out to about 5 mm (¼ inch) thick. Use a 5 cm (2 inch) round cutter to stamp out circles, re-rolling the scraps as needed.
- Place the circles on the prepared trays, leaving a little space between each. Bake for 10–12 minutes, or until the edges are just lightly golden. The biscuits should still be pale in the centre.
- Allow the biscuits to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, spread about 1 teaspoon of dulce de leche onto the flat side of one biscuit, then sandwich with another biscuit. Repeat with the remaining biscuits.
- If desired, roll the edges of the filled alfajores in desiccated coconut to coat the exposed filling.
Tips
- Dulce de leche: You can buy it ready-made in UK supermarkets (look near the jams or in the world foods aisle). To make your own, simmer an unopened can of sweetened condensed milk in a pan of water for 3 hours, keeping it covered with water. Let it cool completely before opening.
- Don’t overbake: Alfajores should be pale and soft, not browned. Overbaking makes them dry and crumbly.
- Chill the dough: Chilling is essential for easy rolling and cutting. If the dough becomes too soft while rolling, pop it back in the fridge for 10 minutes.
- Substitute cornflour: If you don’t have cornflour, you can use an equal amount of plain flour, but the texture will be less tender and more like a traditional shortbread.
Serving Suggestions
Serve alfajores as a sweet treat with coffee, tea, or a glass of cold milk. They are also lovely on a dessert table or as a gift. For a more indulgent version, dust with icing sugar before serving.
Variations
- Chocolate Alfajores: Replace 20 g (2½ tbsp) of the plain flour with cocoa powder.
- Lemon Zest: Add the finely grated zest of 1 lemon to the dough for a citrusy twist.
- Gluten-Free: Use a gluten-free plain flour blend in place of the plain flour. The cornflour is already gluten-free.
Storage and Reheating
Store filled alfajores in an airtight container at room temperature for up to 5 days. They actually improve after a day as the biscuits soften slightly from the filling. You can also freeze the unfilled biscuits for up to 3 months; thaw and fill as needed. Do not microwave alfajores, as they will become soggy.
Frequently Asked Questions
Can I use shop-bought dulce de leche?
Yes, absolutely. It’s a great time-saver and widely available in UK supermarkets. Just make sure it’s the thick, spreadable kind, not the runny sauce.
Why are my alfajores crumbly?
This is normal! The high proportion of cornflour gives them a delicate, crumbly texture. If they fall apart when you bite them, it’s because they were overbaked or the dough was too dry. Next time, add a little extra milk or reduce the baking time by a minute.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days. Just wrap it tightly in cling film. You can also freeze the dough for up to 3 months; thaw in the fridge overnight before rolling.
How do I prevent the biscuits from spreading?
Make sure your butter is softened but not melted, and chill the dough thoroughly before baking. Also, use a proper baking tray and parchment paper.
What if I don’t have a round cutter?
You can use a small glass or a cookie cutter of any shape. Just make sure all the biscuits are roughly the same size so they sandwich together neatly.
Can I use honey instead of sugar?
Honey will change the texture and flavour significantly. It’s better to stick with caster sugar for the classic result.
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