ALFAJORES DE MAIZENA

December 10, 2014

10th December!

I grew up in a lovely neighborhood. Lots of green around and only a few neighbors. One of them was a fiery lady from Peru. Growing up I probably felt closer to her and the other lady next door than to my own grandparents. She would always host great grill parties where she cooked the most amazing food from Peru. She invited all her family and us neighbors – making each party a loud and happy one.

Before christmas she would ask my sister [she lives in The Netherlands] to send her some sweetened condensed milk [you couldn’t get that in Austria at the time] and made her most delicious ‘Alfajores de maizena’! Finger-licking-good caramel cream between two melt-in-your-mouth cookies! What more can you ask for! I could probably live of these cookies for a couple of weeks. I did my best recreating the cookies from the recipe her daughter gave me. I had a short fight with the dough that just didn’t want to stick together – but in the end I won – and they tasted just like in my childhood memory! A recipe worth sharing with the world – I hope I did her proud!

 

ALFAJORES DE MAIZENA

  • 1 can sweetened condensed milk 
  • 200g flour
  • 300g corn starch
  • 200g butter [room temperature]
  • 150g sugar
  • 1 package vanilla sugar
  • 2 tablespoons milk [or Cognac] 

for the dulce de leche cream:

_ in a large pot bring plenty of water to a boil

_ remove label from the condensed milk can

_ submerge can in the boiling water [lying on its side]

_ cover with a lid and simmer for 3 hours

[make sure the can is ALWAYS covered with water – check like every 20 minutes]

_ remove can from water

_ cool completely before opening [otherwise it will shoot you with a fountain of boiling dulce de leche]

 

for the cookies:

_ place flour, corn starch, sugar and vanilla sugar onto a flat surface in front of you

_ form a little volcano

_ cut butter into small cubes and rub into the dry ingredients

_ add milk and quickly knead into a soft dough

[dough will be quite unwilling to stay together – add 1to2 teaspoons milk if necessary]

_ preheat oven to 180°C

_ roll out dough [2-3mm thick]

_ cut out small circles [go for rather small circles – the cookies are intense enough as they are]

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_ place onto a baking sheet [you can place them rather tight – they will only rise a little]

_ bake for 10 to 12 minutes [should stay super light in color]

_ let cool [don’t move too much before they are cooled down – they will break easily]

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_ make little cookie sandwiches [cookie – dulce de leche – cookie]

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_ dust with powdered sugar

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_ enjoy the most finger-licking-good cookies ever created

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