Alfajores (which I thought were quite a novelty in Peru and Bolivia) are everywhere here. At first trying the different kinds was great, with versions of jam, Dulcce de leche, Oreo cookies, Milka chocolate, and ones smothered in milk, dark and white chocolate, however after many a 20 hour bus journey with alfajores for breakfast, they are starting to lose their appeal!!
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| shelves full of alfajores! |
Nevertheless, here’s a recipe for some chocolate alfajores.
Double Chocolate Alfajores
Para las tapitas (For the biscuits):
150g / 5 oz softened butter/marg 4 tbsp milk
150g / 5 oz sugar 300g / 10.5 oz plain flour
2 eggs 1 tsp baking powder
100g dark chocolate Drop of vanilla essence
1. Cream together the butter & sugar.
2. Add the eggs one at a time continually beating.
3. Melt the chocolate.
4. Add the melted chocolate, vanilla extract and the milk to the mixture.
5. Lastly, add the flour and baking powder and stir together to form a dough.
6. Form in to a big ball and refrigerate for about an hour.
7. Roll out and cut into rounds of about 6cm.
8. Place on a baking tray and bake at 180 C for 8 – 10 mins.
Para el rello (for the filling):
200g 7 oz milk chocolate 100g 3.5 oz cream
1. Finely chop or grate the chocolate in a bowl.
2. Heat up the cream and add the chocolate.
3. Leave to rest for 20 seconds, then mix together into a chocolate cream (or ganache).
4. Leave to chill for an hour, then pipe or spread onto the biscuit and sandwich 2 together.
Para la cobertura:
300g / 10.5 oz dark chocolate 50g / 1.5 oz butter
1. Melt together the chocolate and butter.
2. Spoon on a generous measure of chocolate and spread over the biscuit using a knife.
3. Leave to chill and set, and there you have it an indulgent Argentinian Alfajore!
The result should be like a round version of a Penguin biscuit!
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