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Eggless Alfajores


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


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.