INGREDIENTS
- Makes roughly 15 alfajores.
- For the mass:
- – Semi-sweet chocolate 155 g.
- – Butter 155 g.
- – Blonde sugar 50 g.
- – Black sugar 125 g.
- – Flour 0000 180 g.
- – Bitter cacao 25 g.
- – Sodium bicarbonate 4 g.
- – Nice salt 1 pinch.
- For the filling:
- – Russian cream ice cream c/n.
ALFAJORES ICE CREAM full of the flavour you want probably the most, to make and luxuriate in a home made dessert with the household
PROCEDURE:
1. Finely chop the chocolate and reserve within the fridge.
2. Combine the gentle butter with the sugars with a lyre or electrical mixer till creamy.
3. Sift the flour with the bitter cocoa, baking soda and salt on a bit of parchment paper.
4. Add the dry elements to the butter and blend till completely built-in.
5. Add the chopped chocolate and combine with a spoon or inflexible spatula.
6. Stretch the dough little by little between two plastic papers, till it reaches a thickness of 4 mm. Refrigerate for an hour and lower circles 4 cm in diameter. Remember that within the oven this dough will increase, rising its diameter.
7. Organize the dough discs on a plate lined with silicone paper or parchment paper.
8. Preheat the oven to 180°C (medium oven) and prepare dinner the cookies for 4 to six minutes. It’s a dough that can be capable of be peeled off from the silicone paper as soon as chilly.
9. Place the ice cream on a plate with a folex paper and place it within the freezer to freeze. As soon as chilly, lower circles d3 4 cm.
10. Fill with ice cream and assemble the alfajores, if you would like you’ll be able to cowl with ice cream.
