Eggless Alfajores
Ingredients
For The Cookies
- cup Corn Flour-1/2+ 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
- tbs Icing Sugar-2-3for dusting
Instructions
For The Cookies
- 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.
For Dulce De Leche
- 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.
Sandwiching the Cookies
- 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.