It’s been a while since I’ve written a cooking or baking post; that’s why today will be the first of many to come (well, actually it’ll be the first of 4 cooking posts, so it’s really not that many). Please remember, I’m still an amateur cook/baker, so I won’t have any recipes of my own, these posts will be about recipes I’ve tried, and think that you guys should try out too. So, let’s get started! These puppies won’t bake themselves…
I mean projects, not actual puppies…
Desserts, Desserts and More Desserts
So, I know I haven’t been advertising this much, and I should have, but I was rather distracted with the amount of work I have on my plate. I’ve got my day job, the two social media projects I’m working on and, this blog, so I haven’t had time to plan out an ad campaign for what I was actually doing, but don’t worry, I’ll try my best next time.
Anyway, what made me decide to cook and bake all of a sudden? A bake sale, that’s what. At Ryman, we support the Comic Relief charity, and this year they run the Red Nose Day campaign. If you don’t know what that is, click the link below, to learn all about it.
Last week, I ran the bake sale all through Friday and Saturday (my sister took over the Saturday sale, since I was off work that day). Now, I wasn’t keen on buying the desserts from any old supermarket, because that would defeat the point of a bake sale. You could easily buy those desserts yourself. So, I decided to bake them, and let me tell you, it was tough!
I spent three days on my feet, since I had work, had to buy the ingredients AND bake them. So, I was practically on my toes from 10:00am to 10:00pm (the last day was the roughest of them all, I didn’t get to sleep until 1:00am, because I had to organise everything for the next day). Now, looking back, I’m pretty proud of what I did. Not only was it for a good cause, it helped me improve my baking skills.
Biscuits And Culture
Now, the recipe I’ll be talking about today is a South American biscuit that was actually rather fun to make. It originated from Peru, I believe, and is a great treat for the family. In all honest, I think I’ll make these biscuits again, but in the summer. They are quite sweet and will probably be better enjoyed with a nice cool milkshake or smoothie. These biscuits are called…
Alfajore (Alfajores – for more than one)
These tasty treats aren’t too hard to make. If you’re a Brit, then they’re practically shortbread with a filling in the middle. The Alfajores were a great hit with the customers who donated for the cause, but I wouldn’t suggest making them every day, unless you’re running a bakery, in which case do!
Get To The Recipe Already!
Alright, enough talk. Here’s how to make the Alfajores…ok, so here’s the link to make the Alfajores.
I found it on Tastemade, and if you’re a visual person like me, I suggest signing up for the app and website, it’s free, and it’ll help you with looking for recipes that are amateur-friendly and fun to make.
Now, for the main attraction, the ingredients, which you can also find on Tastemade.
For this recipe, you will need:
1 can of condensed milk (not evaporated milk, there’s a difference)
2 cups of all-purpose flour, plus extra for rolling
¾ teaspoon of salt
1 cup of unsalted butter, cut into chunks and at room temperature
1/3 cup of caster/confectioner’s sugar, plus extra for dusting (if you want to decorate the cookies and make them look pretty)
1 large egg
As for the tools, you’ll need:
A Slow Cooker (for the condensed milk)
A Round Cookie Cutter (or a small kid’s sized cup)
A Rolling Pin
2 Baking Trays
Ok, so the tricky part is the first part. The Alfajores are known for their filling, and that filling is called Dulce De Leche (or Manjar Blanco in Peru). If you have access to Dulce De Leche, then don’t buy the condensed milk, and you can skip the first part of the recipe. If you don’t have access to Dulce De Leche, then pay attention to it, because that will tell you how to make the sticky sweet filling.
So, if you want to know how these bad boys are made, click the link above. I’m not going to write it out here, because, well that would be plagiarism.
I loved this recipe, it was fun and I was so excited to make the Dulce De Leche, the first time around. I was nervous, because I’d never used the slow cooker before, and to be honest, I was rather sceptical about the process, but when I opened that first can of condensed milk, my heart soared with relief! It worked! Trust me, if you’re an amateur baker/cook like me, try it out! The relief you get will literally make your day.
Overall the recipe was easy to follow…well, I say easy. Had I read the instructions carefully, I would have insisted on using the big serving bowl that my mom uses whenever we have Sashimi. For the main mixing bowl (the one where you add the butter, sugar and egg), you will need a LARGE bowl. If you use an electric hand mixer, like I do, the mixture goes everywhere, and it’s rather frustrating, when you only have the medium sized serving bowls.
However, apart from that, I was rather proud of my handiwork, and I must say the customers at Ryman were probably impressed too, because more than half of the two batches I’d made were gone by the time the bake sale was over with! Not only that, I even had a taste of the sweet treat myself, and I loved it. I’m a big fan of shortbreads, and this was one yummy treat I am glad I learned to make. For a very long time, I had wondered how they were made, and I’m pretty sure this is close to how they do it. So, if you’re looking to learn how to make shortbread too, try these Alfajores out, I guarantee you’ll fall in love with them too!
Well, that’s it from me today! See you tomorrow with another random blog post! I’m pretty sure I’ll be talking about something a little healthier than cookies that are made with a 1/3 cup of sugar. In the meantime, why don’t you check out the rest of the blog, or leave a comment down below. Try out the recipe, and let us know what you thought of it, and show us how your creations turned out! We’d love to see them and know any of your great additions to the recipe to make it better. We might even try it ourselves!
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