For the second day of Mega Blogging Marathon – International, we travel to Bolivia which is one of the Latin American countries. Latin America is the sub region of America which has 22 countries where Spanish and Potuguese are spoken. Bolivia is a land locked country and shares its boundaries with Brazil to the north and east, Paraguay and Argentina to the south, Chile to the southwest and Peru to the west. Because of the Spanish Colonisation, the cuisine of Bolivia is so much like the Spanish Cuisine. The cookie I chose to make today is also a Spanish cookie famous in the Latin American region.
Alfajores are corn flour cookies. They are slightly soft and crisp at the same time. These are sandwiched cookies use Dulce De Leche as the filling. Dulce De Leche is sweetened caramalised milk famous in the Latin American region. The easier home made verison of dulce de leche is made with condensed milk can. I had 1/2 cup of home made dulce de leche in my fridge and so I used it in the recipe. The cookies turned out so nice and the dulce de liche added a nice flavour to the cookies. I made the eggless version as the original recipe had egg yolks in the dough. The dough is quite sticky and tricky to work with. The secret of getting it right is chilling it properly. Chill the dough until it is firm yet rollable. If at any moment the dough becomes soft, just put it back in the fridge until it firms. Otherwise the cookie making will become a horrible experience. I halved the original recipe and got nearly 22 sandwich cookies. Mine were not as cute as the original as the original recipe had some interesting toppings to coat the side of the cookies. But I didn’t coat the cookies.
Place the unopened condensed milk tin inside the water and let the water boil for 3 hours.
The tin should be immersed in water for the whole time, otherwise it will burst. So be careful.
After 3 hours, remove the tin from the water and allow it to cool.
Open the can and dulce de liche is ready.
- Corn Flour-1/2 cup + 1/8 cup
- Flour/ Maida-1/2 cup
- Baking Powder-1/2 tsp
- Salt-a pinch
- Butter-5 tbs
- Sugar-1/3 cup
- Milk-1/8 cup
- Vanilla Essence-1/2 tsp
- One Can Condensed Milk
- Icing Sugar-2-3 tbs for dusting
- Cream together butter, sugar and vanilla essence.
- Add milk and beat until creamy.
- Add flour, corn flour, salt and baking powder and mix well.
- Add it the butter mixture and mix to form a sticky dough.
- Transfer to a cling wrap and cover tightly.
- Refrigerate for 30 minutes to one hour.
- Preheat oven to 175°C.
- Grease a baking tray with butter or line it with baking paper.
- Roll the dough between two parchment papers to 1/8" thickness.
- Cut with a cookie cutter and arrange them on the tray.
- Gather the remaining dough, roll again and cut.
- Bake the cookies for 10-12 minutes or until golden.
- Leave it on the tray for 10 minutes before transferring them to the wire rack.
- Allow it to cool completely.
- Take a big deep pan and fill it to 3/4th with water.
- Bring it to boil.
- Place the unopened condensed milk tin inside the water and let the water boil for 3 hours.
- The tin should be immersed in water for the whole time, otherwise it will burst. So be careful.
- After 3 hours, remove the tin from the water and allow it to cool.
- Open the can and dulce de liche is ready.
- Take a teaspoon of the dulce de leche and spread at the bottom of a cookie.
- Place another cookie to make a sandwich.
- Arrange all the sanwiched cookies on a tray.
- Dust with icing sugar.
- Serve or store in an air tight jar.