Chancaca Alfajores

Background

Chancaca Alfajores, a traditional sweet treat from Latin America, particularly popular in countries like Argentina, Peru, and Chile, have a rich cultural and historical significance. These delightful sandwich cookies are made with a creamy caramel filling known as chancaca or dulce de leche. The name 'alfajor' is derived from the Arabic word 'al-hasú', which translates to 'stuffed' or 'filled', indicating the presence of a rich middle layer that complements the tender crumbly biscuits wrapping it.

Originating during the Moorish occupation of the Iberian Peninsula, alfajores later journeyed with Spanish colonizers to the New World, evolving over centuries into the beloved cookies known today. Each country has added its special twist, but the essence remains – a celebration of buttery, melt-in-your-mouth texture and sweet, sticky filling.

Ingredients

• Flour – 500 grams
• Cornstarch – 200 grams
• Baking Powder – 2 teaspoons
• Sugar – 150 grams
• Unsalted Butter – 300 grams (softened)
• Eggs – 3 large
• Vanilla Extract – 1 teaspoon
• Salt – a pinch
• Chancaca or Dulce de Leche – 500 grams
• Coconut Flakes – 100 grams (optional, for coating)

Preparation

Step 1: Preparing the Dough

Begin by sifting together flour, cornstarch, and baking powder into a large bowl to avoid lumps and ensure an even mix. Add a pinch of salt to enhance the flavors.

In a separate large mixing bowl, use a hand mixer or a stand mixer to cream the unsalted butter until light and fluffy. Gradually add sugar and beat until the mixture is creamy and pale in color.

• Slowly incorporate the eggs one at a time, ensuring each is fully blended before adding the next.
• Add the vanilla extract and mix until combined.

Step 2: Forming and Chilling the Dough

Combine the dry ingredients into the wet mixture in parts, mixing just until the dough comes together. Do not overmix to avoid a tough dough.

• Wrap the dough in plastic wrap or place it in an airtight container. Chill in the refrigerator for at least one hour. This step is crucial for maintaining the dough's shape during baking.

Cooking Process

Step 3: Cutting and Baking the Cookies

Preheat the oven to 180°C (350°F). Line baking sheets with parchment paper. Roll out the dough to a 1/4-inch thickness on a lightly floured surface. Using a round cookie cutter (about 5 cm in diameter), cut out circles and place them on the prepared baking sheets.

• Bake for 8-10 minutes until the edges begin to brown slightly. Keep an eye on them as timing is crucial.
• Remove from the oven and let them cool completely on a wire rack. Do not attempt to fill the cookies until they are entirely cooled to avoid melting the chancaca.

Step 4: Assembling the Alfajores

Once the cookies are cooled, spread a generous amount of chancaca or dulce de leche on the underside of one cookie. Sandwich it with another.

• For additional presentation and flavor, gently roll the edges of each alfajor in coconut flakes.

Enjoyment

These luxurious Chancaca Alfajores can be enjoyed as a sweet compliment to an afternoon tea or coffee. Their rich, creamy centers pair wonderfully with hot beverages.

Alfajores make for excellent gifts and are perfect for celebrations, offering a taste of tradition and sweetness of home. Store them in an airtight container at room temperature for up to a week or longer in the refrigerator, although they’re usually best savored fresh.