‘Tis the season to get together to share some good laughs, great food and wonderful times. Today it was Laura’s turn, she invited us over and among other tasty things she made these delicious alfajores Cali-style, here’s the recipe:
3 cups corn starch
2 cups flour
1 cup powdered sugar
1 pound butter (450 grams)
Dulce de Leche for filling
Powdered sugar or shredded coconut to decorate
Preheat the oven to 350 degrees. Melt the butter. In a large bowl, combine all the dry ingredients: corn starch, flour and powdered sugar, then add the melted butter and knead until thoroughly combined. Extend the dough with a rolling-pin, leaving it between 1/2 and 1/4 of an inch thick. Proceed to cut small circles using a cookie cutter or a small glass, place these on a baking sheet previously brushed with butter or lined with parchment paper, and bake for approximately 10-15 minutes or until the bottom of the cookies begin to brown slightly. Make sure the cookies themselves don’t brown, they should keep their white colour. Let the cookies cool well, then proceed to make little sandwiches by placing some Dulce de Leche between 2 cookies. You can decorate with powdered sugar on top. I like to spread a bit more dulce de leche on the border and roll them in shredded coconut, they look funky and the coconut adds a nice touch of flavour as well. Yields approximately 40 alfajores, depending on the size of the cookies.
Note: If you can’t find Dulce de Leche you can cook an unopened can of condensed milk in a large pot with simmering water at medium heat for about 2-and-a-half to 3 hours, making sure the water covers the can at all times. Let the can cool, then open and scoop out the dulce de leche.