Caramel cookie It is a very typical Argentine sweet, but it can be found in practically all of Latin America, each country will have its own traditional recipe. It’s delicious and easier to make than you might think.
One of the most common sweets in South America: caramel cookie! It’s true that in Brazil it wasn’t as widespread as in our neighboring countries, but it’s still part of the region’s cuisine.
Just like our brigadeiro, there are different ways and recipes for alfajores: each place will have its own way of making it. Be it changing the flour for starch, mixing the two, changing the filling, coating it with chocolate or some icing.
I really like the version I suggest: it’s dry, the texture is good, it has a buttery base. And it will pair very well with the filling, which is generally dulce de leche. In this case, I used the Cajeta (goat’s milk jam), but you can be whatever you want.
Alfajor with Goat’s Milk Dulce (Cajeta)
Makes: 12 units
- 45 g butter without salt (room temperature, 25-30ºC)
- 35 g refined sugar
- 1/2 ovo
- 10 g mel
- 100 g wheat flour
- 01 g chemical baking powder (less than 1/4 tsp)
- 01 g refined salt (less than 1/4 tsp)
- 01 Cajeta (goat milk jam) recipe (or traditional creamy dulce de leche (between 150-200g))
- 50 g grated coconut (dry; optional, decoration)
1 cup: 250mL | 1 tablespoon: 15mL.
- To measure half an egg: break the egg into a separate container, using a fork, mix the white and yolk until smooth. Weigh the total mixture, then weigh half. Or separate it into two parts using an eye meter, but I recommend using a scale.
- In a bowl mix butter, caster sugar, egg and honey. Mix well to become a uniform cream.
- Add wheat flour, baking powder and salt. Mix well just to incorporate the flour. The dough is creamy/soft.
- Transfer onto plastic wrap or bag, refrigerate for 45-60 minutes or until firm. If the day is hot, more time may be needed. The dough should be firm to the touch.
- Heat the oven to 180ºC. Line a baking tray with baking paper. Reserve.
- Roll out the dough on a clean surface, sprinkling with flour to prevent it from sticking. I recommend opening it on a silicone mat or parchment paper. The thickness of the dough should be between 0.3-0.4cm, maximum 0.5cm. Cut 5cm (diameter) discs. If the dough becomes soft again, place it in the refrigerator or freezer to firm up. Repeat the process until the dough runs out.
- Arrange the dough discs on the prepared baking sheet, leaving space between them.
- Bake at 180ºC for around 8-10 minutes, they really turn pale. The gold is very light. Remove from the oven and transfer to a wire rack to cool completely.
- Fill a disc with a good amount of dulce de leche and close it with another biscuit disc, pressing lightly.
- If desired, coat the sides with grated coconut.
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