Gaby's Bakery - Chilenitos – Chilean Dulce de Leche Cookies
November 08, 2024
I’m always looking at local bakery and patisserie when I travel. These I discovered on a recent adventure trip to Chile with the boys. Chilenitos are similar to Argentinian alfajores. Crumbly tender cookies filled with dulce de leche or jam, rolled in coconut, and sometimes dusted with powdered sugar.
It’s origins are found in Curacaví, a stop for the travellers between Santiago, the capital of Chile and Valparaíso, its main port. The inns of the time would offer their guests these treats. Chilenitos are also made for popular festivals and given as presents.
Chilenitos – Chilean dulce de Leche Cookies
Ingredients:
350g dulce de leche
250g cornstarch
210g plain flour
200g butter - room temp
165g sugar
4 egg yolks
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
To decorate:
Desiccated coconut
Method:
In a large bowl beat the butter, sugar, egg yolks, vanilla and salt until smooth and creamy. Add the cornstarch, flour and baking powder until mixture comes together. Divide the dough in half, flatten into 2 discs, wrap in cling film and chill in the fridge for appx 1 hour.
Preheat oven to 180c. Line 2 baking trays with parchment paper.
Once chilled, take one of the discs of dough out and on a clean work surface place the dough between 2 pieces of parchment paper. Roll the dough out to appx ¼ inch thick. Using a 4 or 5cm round cookie cutter cut out circles and place on the prepared baking tray leaving a little space between each. Reroll the dough until all is used up, then take the 2nd disc out of the fridge and repeat the process.
Place both trays in the oven and bake for 10-12mins. The cookies will still be pale when ready. Transfer to a wire rack to cool.
Heat the dulce de leche for a few minutes until it thickens, (it will thicken more as it cools). Allow to cool and then fill a piping bag. Put the desiccated coconut in a bowl. Snip the end of the piping bag and squeeze into the centre of the bottom of one cookie, then sandwich it together with the bottom of another. Roll the cookie in the desiccated coconut. Repeat until all cookies are sandwiched together.
Enjoy.
Gaby Van Clarke
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