Recipe Git v1
Chocolate alfajores
Uruguayan Dessert recipe supplied by TheMealDB.
Source: Original recipe source via TheMealDB (https://jennyisbaking.com/2018/07/02/alfajores-the-best-cookies-from-uruguay/#recipe)
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53320.
Provider record: https://www.themealdb.com/meal/53320-chocolate-alfajores-recipe
License: TheMealDB API Terms (https://www.themealdb.com/terms_of_use.php) · Recipe data and artwork supplied by TheMealDB.
Video
YouTube: https://www.youtube.com/watch?v=ucBoYab5tXY
Ingredients
- 150g Butter
- 70g Sugar
- 1 Egg
- 25g Honey
- 175g All purpose flour
- 80g Cornstarch
- 30g Unsweetened Cocoa
- 1 tsp Baking Powder
- 1 tsp Baking Powder
- 400g Dulce de leche
- 500g Milk Chocolate
- 100g Butter
- Zest of 1 Orange
Directions
- For the cookies cream the butter with the sugar for a few minutes. Then add the egg and honey and mix well. Add flour, cornstarch, cocoa, baking soda and baking powder and mix until you get a dough. Wrap in plastic wrap and chill for at least half an hour or overnight.
- 2 Line two baking sheets with parchment paper, preheat oven to 200 degrees Celsius.
- 3 Divide dough into two parts, put one part back in the fridge before using. Roll out second part to about 2 millimeters and cut out round cookies with 5-6 centimeters in diameter. This can be done with a cookie cutter or glass. You should get 30 cookies in total or even more, I get about 40. Bake one baking sheet at the time for about 8-10min. Let cookies cool.
- 4 For the filling look for two cookies of the same size and place about one teaspoon of dulce de leche onto the bottom one before sandwiching together.
- 5 Chop semi-sweet chocolate and melt with butter and orange zest on low heat. Dunk each sandwich cookie into the chocolate and let cool off on parchment paper before serving.