I made this recipe a while ago when I wanted to make a South American dish, most likely from Argentina (because I'm transfixed with Argentina for some reason). So I went on wikipedia and found alfajores and decided to try my hand at it.
Kyle's Argentine Butter Biscuits :D
1 cup cake flour
¼ cup soy flour
A few drops of almond extract
A few drops of rum extract
½ tsp salt
2 tsp Baking powder
1 tsp corn starch
1 tsp potato starch
3 Tbsp Butter
1 Tbsp Shortening
2 egg yolks
¼ cup warm milk
3/8 cup sugar
Measure out the flour, soda, starch, sugar, and salt into a mixing bowl. Mix together. Now add in the fat. Cut it in with a pastry blender, fork, or with your fingers. Assemble the wet ingredients along with the dry and mix together the wet ingredients well.
Now add in the wet ingredients in a well in the middle of the dry and mix well.
The dough is very soft and will stick if you're not careful. Heavily flour a surface and turn the dough out on it. Flour the top and roll it to about 1 cm thick. Cut it with cookie cutters and gently place them on a baking sheet. Poke holes in the top for aesthetic appeal.
Set the over to 300 degrees Fahrenheit and cook them for about for 15-17 minutes.
Now take them out and let them cool for later.
Now we have to make Dulce de Leche. (It's better to buy it)
Dulce de Leche
2 cups milk
3/4 cup sugar
vanilla
water
Basically you need to slow cook it for several hours in a pot or pan on the stove top and scorch the milk to make it look like carmel. Make sure to stir it often.
At this stage the milk is just starting to heat up. Make sure to dissolve the all sugar completely so the sauce doesn't turn crumbly when it cools.
At this stage you want to stir it occasionally just to make sure it is uniform whilst it cooks.
At this point you'll want to stir often so it doesn't ruin the flavor. At this point it will have a strong 'sweetened, condensed milk' smell. it's really close to the texture it should be at this point.
If it's at this point you will probably have a taffy/butterscotch texture when it cools. So if you'd like you may add in some water. Plus you can continue to cook it and add in water until it turns a darker brown like traditional dulce de leche.
At this point all there is to do is assemble the alfajores.
Take two biscuits and carefully add in dulce de leche inside. Finish by dusting with powdereed sugar or coat in chocolate.
Bon appetite
KAI-UHL
The dough is very soft and will stick if you're not careful. Heavily flour a surface and turn the dough out on it. Flour the top and roll it to about 1 cm thick. Cut it with cookie cutters and gently place them on a baking sheet. Poke holes in the top for aesthetic appeal.
Set the over to 300 degrees Fahrenheit and cook them for about for 15-17 minutes.
Now take them out and let them cool for later.
Now we have to make Dulce de Leche. (It's better to buy it)
Dulce de Leche
2 cups milk
3/4 cup sugar
vanilla
water
Basically you need to slow cook it for several hours in a pot or pan on the stove top and scorch the milk to make it look like carmel. Make sure to stir it often.
At this stage the milk is just starting to heat up. Make sure to dissolve the all sugar completely so the sauce doesn't turn crumbly when it cools.
At this stage you want to stir it occasionally just to make sure it is uniform whilst it cooks.
At this point you'll want to stir often so it doesn't ruin the flavor. At this point it will have a strong 'sweetened, condensed milk' smell. it's really close to the texture it should be at this point.
If it's at this point you will probably have a taffy/butterscotch texture when it cools. So if you'd like you may add in some water. Plus you can continue to cook it and add in water until it turns a darker brown like traditional dulce de leche.
At this point all there is to do is assemble the alfajores.
Take two biscuits and carefully add in dulce de leche inside. Finish by dusting with powdereed sugar or coat in chocolate.
Bon appetite
KAI-UHL
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