Alfajores Con Cajeta – Vanilla cookie with goats milk caramel

An amazing amazing little latin treat, that is loves by many and adored by many more! I absolutly love these delicious delights, and I know you Will to! I was recomended by a fellow baker about using Cajeta, which is goats milk caramel, so ive added that as the main filling for these cookies, however, IF you can’t find goats milk, or simply just want a Quick option, just buy a dulce de leche can, and use that! It works, and is super tasty too!

Here’s how you bake them!

INGREDIENTS:

For the Alfajores Cookies –

  • 1 vanilla bean
  • 115g flour
  • 85g tapioca starch – If you cant find tapioca starch then use cornstarch it works just as well!
  • 55g icing sugar, plus more for dusting
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 115g butter cut into cubes
  • 2 large egg yolks, cold – or 4 small ones

For the Cajeta – If you can find goats milk to make the Cajeta then just use dulce de Leche (from a can works!)

  • 1 vanilla bean
  • 4 cups goat’s milk
  • 170g sugar
  • 1/2 + 1/8 teaspoon baking soda
  • 1/8 teaspoon Sea salt (coarse salt)

METHOD:

For the Alfajores Cookies –

  1. Split vanilla bean lengthwise with a knife and scrape out seeds with the flat side of the blade. In a food processor, add in the vanilla seeds with the flour, tapioca starch (or cornstarch), icing sugar, salt, baking powder, and butter. Pulse to form a fine and sandy meal, then add egg yolks one at a time and continue processing until the dough starts coming together onto the blade.
  2. Preheat the oven to 180°C. And line two baking trays with baking paper or parchment paper.
  3. Pour the dough onto a clean surface duetter with som icing sugar. Pat the dough out into a recatangle and dust more icing sugar on top. Roll out the dough until roughly 1cm thickness. (Slide a thin offset spatula under dough to loosen any places that might have stuck).
  4. Cut dough into 2-inch rounds, using a cookie cutter or the top of an empty jar. Place the cookies carefully onto the trays, Theo are verk soft, like shortbread cookies, so be gentle.
  5. Bake until just beginning to brown around the edges, about 15 minutes, and cool completely before filling.

For the Cajeta –

  1. Split the vanilla bean with a paring knife and scrape out seeds with the flat of the blade; reserve seeds for another use. Combine split vanilla pod with goat’s milk, sugar, baking soda, and salt in a large stainless steel pot. Warm over medium heat, stirring occasionally with a heat-resistant spatula, until sugar dissolves and milk turns foamy and light, about 15 minutes.
  2. Continue cooking at a gentle simmer, stirring and scraping the sides of the pot frequently if not constantly, until milk is thick, golden, and reduced to no more than a thin, super-jammy layer, about 45 minutes; stir more frequently as the cajeta thickens to prevent scorching. Continue cooking until cajeta forms a “trail” that remains open for 1 second when a spatula is scraped across the bottom of the pot. Remove from heat. Using tongs, remove and discard vanilla pod. Scrape cajeta into a glass jar. Cajeta can be refrigerated for up to 3 months.

Assembly –

Take one cookie, and spread 2 tsps of Cajeta (or dulce de leche) in the center – I ended up with 2 tablespoons which was yummy bit A LOT! – Then place another cookie with bottom side down ontop of the filling.

Dust with som icing sugar, and Voilà! Youre all set to take your First bite of the amazing latin treat!

ENJOY!

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