Alfajores-South American Cookies/Biscuits

Alfajores (pronounced Alfa-hoar) are traditional South American shortbread cookies sandwiched with Dulce de leche though there are many modern variations with nuts, fruits, and chocolate. 
These cookies came on my list to use up my homemade Dulche de leche. Actually an opened can of condensed milk started it all which made me take the sinful plunge. Once I had my share of the milky goey goodness, I started looking for recipes that could use it well. David Lebovitz's Dulche de leche Choco brownies came first and then I had to literally struggle and make my brain cells work hard to decide between Whoopie pies or Alfajores. Alfajores won and turned out a true winner. I was pleasantly surprised with the  crispy, delicate and crumbly texture of cookies that made a perfect harmony with the sweet milky dulce de leche. It made a perfect pair and was devoured in no time.
I am a self-admitted big critic of my own bakes and very seldom proclaim my bakes to be good. But these cookies turned out a beautiful crisp batch and I was happy that I chose to bake them. Though I got just a bite as the cookies got over in no time, this definitely is a keeper cookie recipe for me with or without Dulche de leche. Originally brandy goes into binding them but I used curd. You may even use milk or plain water to bind.
A special thanks to my dear friend Sayantani who blogs from the famous A homemaker's diary. She gifted me with a cute egg mould, along with other things, which she got from Japan. Originally used to shape hard boiled eggs, meant for children, I used the backside of it to shape my cookies into an adorable bunny.

Ingredients: I reduced the recipe to 1/8 and yielded 6 sandwiched Alfajores (the number may vary with the size of your cutter) 

• 3 1/2 tbsp cornflour
• 2 tbsp all purpose flour
• pinch of baking powder
• pinch of salt
• 2 tbsp butter, cold
• 1 tbsp powdered sugar
• 1 drop vanilla essence
• little curd for kneading
• 2 tbsp Dulche de leche, for filling

Procedure : 
Preheat oven to 180 degree Celsius. 
Put cornflour, all purpose flour, baking powder and  salt in a bowl. 
Add the cold butter and rub the flour mixture with it, blending it with your fingers. 
Add powdered sugar and vanilla and mix.
Add little curd, a tsp a time, just to bind the mixture and knead to a dough like consistency.
Let the dough rest for 30 mins in the refrigerator.
Roll the dough to 1/8" thickness and cut in desired shapes with cookie cutters. I used a round cookie cutter and the backside of a rabbit shaped egg mould.
Place cookies on a parchment/butter paper lined baking tray.
Bake cookies for 10-15 mins or till they turn light brown.
Allow to cool to get crisp.
Spread a layer of Dulche de leche or any other filling on one cookie and top with another cookie.

Notes :

• You can use any shaped cutter for these cookies. 
• Experiment with other fillings like Nutella or even any flavoured jam.
• The unfilled baked cookies can be stored in an airtight container at room temperature for 3 days.
• Filled cookies are best eaten day the same day they are assembled, but can be kept at room temperature for 2 days. 

Happy Alfajores Eating
Amrita

Dulche de leche Choco brownies

24th of every month is the sweetest day of our lives. Its a day that reminds us of the birth of our daughter, Vaanya. Today, it has been 2 years and 3 months of our lives full of joy and sunshine. She is growing sweeter and smarter each day. She surprises us with her knowledge that she gains from observing her surroundings and warms our heart with her very sweet words. She loves to sing her nursery rhymes esp when Vishal strums his guitar and she makes it  a point to include me in the fun. She picks up her Santa toy and swings it from side to side while singing her favourite 'Jingle bells'. Even though its not Christmas, Vaanya makes her's and our's Christmas everyday. In her ultra sweet broken pronunciation she sings the entire song in rhythm.

Today the 'Sweet day' on our blog is celebrated with double the sweetness as it is also our Amma's (Vishal's mother) birthday. She is the most amazing, caring, selfless and loving person that I know and I truly feel blessed to be called her daughter(-in-law). What I love about her, besides many more things, is her way of giving quality time to each and everyone. This also includes the number of animals we have as pets at our home in Allahabad. Today we wish her a world of happiness and lots of joy and countless birthdays to come and wish to express how much she means to everyone in our family.  

Dulche de leche was on my to-do list for a long time. I finally took the sinful plunge and could not stop myself from licking it non stop. These brownies were a must on the list to use the dulche de leche. This batch of brownies turned out a typical cakey type and extra yummy with the swirls of the sinful Dulche de leche.

Dulche de Leche - Adapted from David Lebovitz

Ingredients : 

• 1/2 can (200 gm) Condensed milk (I used Milkmaid)

Procedure :

Preheat oven to 220 degree Celsius.

Pour condensed milk in an ovenproof glass dish (I used a Treo square dish)

Place this within the baking tray of the oven and add hot water till it reaches halfway up the sides of the glass dish.

Cover the glass dish with an aluminium foil and bake for 1 hour.

You will need to check the water level and keep adding hot water.

The condensed milk at the end of baking time should have become very thick and turn brownish.

Remove from the oven and allow to cool.

Once cooled down, you may transfer to a tight fitting lid bowl and refrigerate till used.(Mine was good for 2 weeks till I used it all)

Dulche de Leche Choco Brownies- Adapted from David Lebovitz. I halved the original recipe and reduced the quantity of butter, chocolate and eggs.

Ingredients :

• 50 gm unsalted Butter
• 50 gm dark chocolate, chopped in small pieces
• 2 tbsp cocoa powder
• 1 egg
• 1/2 cup sugar, powdered
• 1/2 cup all purpose flour
• 1/4 cup dulche de leche, room temperature
• 1/2 tsp vanilla extract

Procedure : 

Preheat oven to 170 degree Celsius.

Line a Square or loaf pan. I used my 9X4 loaf shaped pan.

Melt butter in a pan or microwave in 10 secs interval till melted. Mine was at room temperature and therefore melted in 10 secs. 

Add the chopped chocolate pieces and stir well till all the pieces have melted.

Whisk in the cocoa powder until smooth.

Add egg and stir in the sugar, vanilla and the flour.

Mix well so that all the ingredients get incorporated well.

Pour half the batter in the prepared tin. 

Drop spoonfuls of half measure of dulche de leche on the brownie batter.

Drag with a knife to give a swirl effect.

Spread the remaining brownie batter over.

Top with spoonfuls of the remaining dulche de leche and use a knife to swirl it.

Bake for 25-30 mins or till the center feels just slightly firm. 

Remove from oven and allow to cool.

Slice in squares and serve.

Notes:

• If you want to make Dulche de leche in the pressure cooker, check here . The only problem is that you will have to use the entire jar. 
• Once refrigerated Dulche de leche gets very thick. To use it, microwave in 10-15 secs interval till thin or add hot cream to it and mix well.

This recipe is part of the KFB Blogging Marathon. Find what my other dear friends are making for the marathon in the following links :
A Homemaker's Diary
Silence Sings
My Food My Life
Recipe Junction

This post is also linked to Little Thumbs Up   hosted by Yen from Eat your heart out

 

Happy Brownie Eating
Amrita