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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.
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.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
