COMO HACER ALFAJORES PERUANOS DE MAICENA

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

dulce de leche

🥗Healthier: caramel sauce

💰Cheaper: store-bought caramel

Store-bought caramel can be more accessible.

Sieve some plain flour into a bowl.

Add cornflour and icing sugar to the bowl.

Add butter or margarine and use fingers to integrate until a powder-like texture forms.

Add a little bit of flour and roll the mixture into a ball, adding more flour if the dough is sticky.

Refrigerate the dough for around 30 minutes.

Make a chocolate dough by adding cocoa powder to the same ingredients as the first dough.

Sieve the chocolate dough mixture and add butter or margarine, integrating as before.

Refrigerate the chocolate dough for 30 minutes.

To make the caramel filling, pour evaporated milk and condensed milk into a pot and mix briefly.

Boil the mixture on high heat, then reduce to low-medium heat, stirring throughout for 1 to 1.5 hours until it thickens into caramel.

Roll out the dough on a floured surface to a thickness of 0.5-1cm.

Use a circular mould to cut the dough into shapes and remove excess dough.

Bake the Alfajores in a pre-heated oven at 170 degrees Celsius for around 10 minutes.

Repeat the rolling and cutting process for the chocolate dough and bake at the same temperature for 10 minutes.

Let the baked biscuits cool completely before adding filling to prevent breaking or melting.

Use a piping bag to fill one biscuit with caramel filling and cover it with another biscuit.

Optionally cover the outside of the Alfajores with dulce de leche using a teaspoon or spatula.

Roll the edges in desiccated coconut for added texture.

Dust the finished Alfajores with icing sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens