Hmmmm. These cookies, these cookies, these cookies…
I’ve had alfajores in the back of mind ever since Matt Armendariz first posted about them five years ago. I finally got around to making them this week, but my experience with them was mixed. Oh, they were delicious, as you’d expect from a dessert so dependent on cajeta. And the cookies themselves weren’t especially difficult to make; they didn’t spread at all in the oven, which can’t always be said about gluten-free dough. But the filling kept oozing out of them because I never quite got my cajeta to the perfect consistency despite cooking, cooling, cooking again, and cooling again. I realize this is entirely my fault, which is why I wanted to post about it anyway; you may have better luck than I did, after all. And if I wasn’t taking pictures for this blog, the consistency of the cajeta wouldn’t have been an issue, because who doesn’t love a layer of gooey caramel sandwiched between two cookies?
Come to think of it, maybe there was no problem at all. Have I mentioned that they were delicious?
Maybe rolling the edges in coconut as instructed would’ve helped, but I left it out because I didn’t want to interfere with the cajeta flavor.
Get the recipe here and make it gluten-free with Cup4Cup Flour. The cajeta, as ever, came from Rick Bayless. I do heart him.
I’ll let you in on a little secret that maybe isn’t so secret: Cajeta is the food of angels. It’s essentially a milk caramel sauce, but what sets it apart from dulce de leche or confiture de lait is that it’s usually made from goat’s milk, which makes it more delicious by half, IMHO; it has a little tang and complexity the others don’t. Cajeta’s incredible on ice cream, with cookies or toast, over a simple cake, on a spoon, as a beverage (not that I’ve tried that…yet), or in a million other ways, I’m sure.
But because we have an abundance of pears in the market these days, I teamed the cajeta with crêpes and topped them with, you guessed it, roasted pears. AGAIN.
I looked at a lot of cajeta recipes before starting, and most of them emphasized that you Must Stir Frequently, especially after adding the baking soda, or else! I liked Rick Bayless’s recipe because of his relaxed attitude to the whole thing and, you know, he’s Rick Bayless. So don’t worry too much when you’re making it; I just wandered into the kitchen every now and then (more frequently toward the end) to give it a stir.
Usually, cajeta would be a bit thicker than you see in the picture above, but I was in a hurry to wrap things up and skimped on the cooking time a little. It was still mind-blowingly good. And it would make a great homemade gift for the holidays, if you’re into that sort of thing. I’m pretty sure the recipient would be.
recipes after the jump
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