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Alfajores Chilenos
Introduce
Chef :
Mireya GonzálezAlfajores Chilenos
A recipe that uses very few ingredients. I used to go on holidays to Chile, almost every summer, and my paternal grandmother would make the best alfajores in the world. She used to bathe them in meringue and sometimes coconut, like these ones. They are super easy to make, the secret is to roll the dough very thin and use a thick caramel.
Ingredient
Food ration :
26 alfajoresCooking time :
1hr 30 min
2 cups
plain flour
1 TBSP
melted unsalted butter
1 TSP
apple vinegar
7 TBSP
full-fat milk
1 tin
caramel
Cooking instructions
* Step 1
In a bowl, sieve the flour then add the egg yolks. Mix with a fork or use a mixer. Mix well till it gets crumbly.
* Step 2
Add the butter, vinegar, and milk all at once and mix till all ingredients are incorporated. Knead for about 10 minutes then wrap the dough in cling film and let it rest in the fridge for at least 30 minutes before rolling it.
* Step 3
Preheat the oven to 180 degrees celsius. Roll thin, like a biscuit, around 1 to 2 mm thick, if you have a pasta machine, it's even better. Use a round cookie cutter to cut the biscuits, I used 6.5 cm. Cover a baking tray with parchment paper then place the biscuits on.
* Step 4
Prick each biscuit with a fork and then bake them for about 10 to 12 minutes.
* Step 5
Let the biscuits cool down. With the help of a spoon, fill one side of the biscuit then place another biscuit on top and press down.
* Step 6
Roll the sides on coconut till all covered. They are ready. Enjoy!
Note: if there is a photo you can click to enlarge it
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