Alfajores are soft, delicate cookies hailing from South America that are sandwiched together with dulce de leche. They are the ultimate cookie sandwich! They can be often found served with a dusting of icing sugar, or the edges rolled in shredded coconut.
The reason these biscuits are so incredibly light and crumbly is due to the addition of cornstarch/cornflour to the cookie dough. This means the dough is delicate, but well worth the effort.
These cookies literally melt in your mouth and the glue that keeps them together without falling apart is the South American spread Dulce de Leche. What a delicious glue! If you can’t find this caramel spread for sale, don’t worry you can make your own here.
I’ve tried a few alfajores from South American cafes before, but nothing comes close to making your own at home. And the fact that they are so easy to make means there is no excuse! Next time I want to experiment and try the coconut and melted chocolate variations – not that I really need an excuse to make more alfajores!
- 3 cups plain flour
- 450g butter, room temperature
- ½ tsp vanilla extract
- 1 cup icing sugar/confectioners sugar +1/4 cup to decorate
- 1 cup corn flour/corn starch
- 1 cup dulce de leche
- Preheat the oven to 180°C and line 2 baking trays with baking paper.
- In a large bowl combine the butter and 1 cup of icing sugar.
- Add in the flour, corn flour and vanilla and mix with your hands until well combined.
- Knead together the mixture to form a soft dough.
- Cover the dough with plastic wrap and allow it to stand for 10 to 15 minutes.
- Turn the dough out onto a floured counter and roll out to about ½ cm thick.
- Cut out the cookies with a round cookie cutter and place them on the lined baking tray.
- Bake for about 10 – 12 minutes, remove from the oven and let them cool on a rack for 10 minutes.
- Once completely cool, spread half the biscuits with dulce de leche and gently sandwich the biscuits together.
- Sprinkle them with icing sugar and enjoy!
Have you tried alfajores before?