|Cook Time||60+ minutes|
Filling and coating
- 500 g “dulce de leche” (caramel milk) or jam
- 300 g bittersweet chocolate
- 190 g butter
Filling and coating
- Whisk the butter with the sugar until the sugar has been mixed evenly. Then add the vanilla extract and honey.
- Dissolve the bicarbonate and baking soda in water and add this to the butter mixture.
- Sift the flour, cocoa, and cornstarch separately in a bowl.
- Pour the dry ingredients into butter mixture and knead it to prepare dough.
- Wrap in a plastic wrap and chill in the refrigerator (for at least one hour and up to 48 hours).
- Roll out the dough 5 mm thick and cut discs 6 cm in diameter.
- Place them on a tray with greaseproof paper or butter.
- Bake at 170 °C for 12 to 15 minutes.
- Once baked, allow the cookies to cool then take half the batch and spread them on a tray.
- Spread half the cookies on the less smooth side with 2 heaped tablespoons of dulce de leche (recipe below) or jam.
- Cover with the remaining cookies to form a cookie sandwich. Melt butter in a bain marie (a pan of hot water in which a cooking container is placed for slow cooking.)
- Then add the chopped chocolate and melt together. Stir with a rubber spatula until chocolate is smooth and then remove from the heat.
- Coat the alfajores (cookies) with the hot chocolate and let it drip through a rack.
- Leave the cookies to set for 48 hours before eating.
Dulce de leche
- Mix warm milk with sugar in a pot.
- Add vanilla and baking soda after the first boil.
- Remove the pot from the heat, stir constantly with a wooden spoon to avoid lumps at the base.
- Return to a low heat for 3 hours, until mixture becomes thick and brown. This process will take time and requires patience, but if you want, you can put 3 glass beads on the bottom of the pot to prevent sticking and make lumps in the preparation.
- To test if the milk caramel is ready, put a little on a plate and if it sticks to your finger, it is ready!
- Remove from the heat.
- Refrigerate for a few hours before using it.
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