A dessert dish from the Uruguayan kitchen.

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

Method

1. 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. 2 Line two baking sheets with parchment paper, preheat oven to 200 degrees Celsius.
3. 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. 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. 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.

Source

This recipe is adapted from TheMealDB (id 53320), a free community-curated recipe API. Original listing: themealdb.com.

A walkthrough video is available at https://www.youtube.com/watch?v=ucBoYab5tXY.

Original source noted by the contributor: https://jennyisbaking.com/2018/07/02/alfajores-the-best-cookies-from-uruguay/#recipe.