Matcha Alfajores Filled with Fudge

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I love trying new recipes and of course I hate it when they don’t work out. We ended up having snacks and ice cream for dinner yesterday since our dinner turned out to be a disaster of a recipe. My husband called it this morning the dinner that shall not be named.

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I wanted to make another dessert with matcha again and today I tried these alfajores. Alfajores are cookies from South America filled with dulce de leche. You can make them with flour or a mixture of cornstarch and flour. I prefer the last one as it is very crumbly. I filled them with fudge instead of dulce de leche since I love the combination of matcha with chocolate.  The dough for these cookies is quite dry and crumbly, so don’t worry when it cracks while rolling it. You can always patch it back together with your hands.  For the original Alfajores recipe with dulce de leche, click here. This recipe makes about 30 mini alfajores.

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Ingredients:

For the fudge:

1 can of condensed milk

1 cup of milk

½ cup of cocoa powder, sifted

1 teaspoon of vanilla essence

1 teaspoon of butter

For the Alfajores:

1 ¼ cup of cornstarch (Maizena)

½ cup all-purpose flour

2 teaspoons of baking powder

2 tablespoons of matcha

¼ cup powdered sugar (plus more for rolling the dough)

3 egg yolks

4 tablespoons of unsalted butter, softened

3 teaspoons of milk

 

To make the fudge:

Over medium heat, pour the milk and vanilla essence into a saucepan. Add the cocoa powder and whisk until it dissolves. Then add the condensed milk. Stir with a wooden spoon until you can see the bottom of the saucepan. This will take about 10 to 15 minutes. It is important to keep stirring to prevent it from burning.  Once you can see the bottom of the pan while stirring, turn off the heat.  Add the butter and stir until it dissolves and it is mixed through.

Pour the fudge into a bowl.  Allow to cool down and then keep it in the fridge covered with plastic wrap.  Leave it in the fridge for at least 1 hour to harden.

To make the Alfajores:

Sift the cornstarch with the flour, matcha and baking powder.

In another bowl, whisk the softened butter with the powdered sugar. Then whisk in one egg yolk at a time. Then add the dry ingredients in 3 batches. Finally add the milk.

Once it is all mixed through, place the dough on a clean surface and using your hands press it into a ball. Wrap the dough in plastic film and let it rest in the fridge for at least 20 minutes.

Once the dough has rested, preheat the oven to 180C/350F and line a baking tray with parchment paper.

Sprinkle a bit of powdered sugar on your working area and your rolling pin.

Grab ¼ of the dough and roll it very thin (about 2.5 millimeters). The dough will crack, but you can patch it back together using your hands. Just roll it out gently. Cut the dough using a small round cookie cutter (3 centimeters in diameter).  Place the cookies on the prepared baking tray. You can put the scraps back together and roll it out again. After that, I would just throw away the scraps and start rolling the other ¼ of the original dough. I don’t reroll it more than twice just because it becomes very crumbly and harder to work with.

Bake for 7 minutes.

Allow the cookies to cool down. Once the cookies are cold, place the fudge on a piping bag or Ziploc bag.

Flip half of the cookies upside down and pipe some fudge in the middle. Then place the other cookies on top and press to sandwich them together.

Only fill the cookies that you are going to eat on the same day, otherwise just keep the plain cookies on an air tight container. They will keep like this for a few days.

 

 

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