Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Alfajores payes

Alfajores are shortbread biscuits that are either dusted with icing sugar, or filled with dulce de leche, then stacked and coated in chocolate or white icing. You'll need to begin this recipe a day ahead.

You'll need

  • 300 gm
  • (2 cups) plain flour, sieved
  • 40 gm
  • (¼ cup) pure icing sugar, sieved
  • 250 gm
  • cold unsalted butter, diced
  • ¼ tsp
  • ground cinnamon
  • 400 gm
  • tempered melted dark chocolate (65% cocoa solids), to coat (see note)
  •  
  • Dulce de leche
  • 395 gm
  • canned sweetened condensed milk, unopened

Method

  • 01
  • For dulce de leche, place can of condensed milk in a large saucepan, cover with water. Bring to the simmer over medium-high heat, then cook, covered with a weighted lid, over low heat for 3½ hours. Do not uncover or touch can while it cooks as it may burst. Turn off heat, cool completely in liquid before removing can and opening (1-2 hours; do not open can until completely cold). Transfer caramel to a bowl, add ½ tsp sea salt, stir to combine. Set aside. Dulce de leche will keep, refrigerated in an airtight container, indefinitely.
  • 02
  • Process flour, sugar, butter, cinnamon and ¼ tsp fine salt in a food processor until a dough forms, wrap in plastic wrap and refrigerate to rest and firm (20-30 minutes).
  • 03
  • Meanwhile, preheat oven to 180C. Roll dough to 5mm thick on a lightly floured work surface, then cut into rounds using a 6.5cm-diameter cutter (re-roll scraps). Transfer to baking trays lined with baking paper. Refrigerate until chilled (20-30 minutes). Bake until golden (15-20 minutes), cool for 5 minutes on tray, then transfer to a wire rack to cool completely.
  • 04
  • Spread half of the alfajores with dulce de leche and top with remaining biscuits, then stand on a wire rack lined with baking paper. Brush one half and sides of each with chocolate and stand at room temperature until set (overnight), then turn and brush remaining half and stand until chocolate is set (1-2 hours). Biscuits will keep in an airtight container for four days.

Note For tips on tempering chocolate, see our chocolate tempering masterclass.


At A Glance

  • Serves 15 people
  • 30 min preparation
  • 3 hrs 50 min cooking (plus cooling, resting, setting)
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 15 people
  • 30 min preparation
  • 3 hrs 50 min cooking (plus cooling, resting, setting)

Featured in

Oct 2009

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.