CHOCOLATE ALFAJORES COOKIES
Ingredients
Dulce De Leche
- 2 / 500 ml cans sweetened condensed milk,
Cookies
- 3 cups / 450 g all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder,
- 2/3 cup / 90 g cocoa powder
- 1 cup / 250 g unsalted butter, softened
- 1/2 cup / 105 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
Dulce De Leche (stove top method)
Bring a large pan of water to a boil. Make sure there is enough water to cover the cans when they are submerged.
Carefully add the cans of sweetened condensed milk (labels removed) into the water. Cook for 2-3 hours depending on how dark you ant it to be. Be sure to keep an eye on water levels as they can drop. If they do, add more boiling water. If they get lower than the cans the dulce de leche can explode or burn. Allow to cool to room temperature once done. Can be stored in the fridge for up to 3 weeks!
Dulce De Leche (oven method)
Preheat your oven to 175C / 350F. Pour the sweetened condensed milk into a baking dish and cover with foil. Place in a large deep baking dish and fill halfway with water. Place in the oven and bake for 3-4 hours, making sure to replenish the water as it evaporates. Take out of the oven every 3 hours and stir, covering back up and keeping an eye on water levels as you put it back in. Once finished, take out of the oven and allow to cool completely before using. Can be stored in an airtight container in the fridge for up to 3 weeks!
Cookies
Add the flour, salt, baking powder and cocoa powder into a large mixing bowl and use a whisk to combine.
Add the butter and sugar to a separate large mixing bowl. Use an electric hand mixer to whip until pale and creamy, about 3 minutes. Add the eggs one at a time, mixing well each time.
Add the dry ingredients and use a spatula to mix until a dough forms. Transfer to a large piece of plastic wrap and wrap up. Shape into a disc and refrigerate for 2 hours.
Preheat your oven to 175C / 350F. Dust your workbench with flour and unwrap the dough. Begin rolling out, pinching any cracks that may form back together. Roll out to 1/2 cm in thickness. Use a 2-inch cookie cutter to cut out cookies. Use a spatula or knife to transfer the cookie disks to a baking tray lined with baking paper. Bake in the middle rack for 12 minutes. Once baked, allow to cool completely.
To assemble: fill half of the cookies with dulce de leche and sandwich with the other half.
