Mouthwatering Vegan Alfajor de Manjar: An Aromatic Argentinian Delight

Allergens

Dairy-free, Egg-free, Soy-free options available.

Ingredients

• 1 cup (240g) vegan butter
• 3 cups (360g) all
• purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 tsp (1.5g) salt
• 1/2 cup (120ml) soy milk
• 1 tsp (5g) vanilla extract
• 1 cup (240g) vegan dulce de leche
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the vegan butter and granulated sugar until light and fluffy.
3. Add the vanilla extract and soy milk, and mix until well combined.
4. Gradually add the flour and salt, mixing until a soft dough forms.
5. Divide the dough into two equal portions, shape each into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes.
6. On a lightly floured surface, roll out one portion of the dough to 1/8 inch (3mm) thickness.
7. Cut into 2 inch (5cm) rounds using a cookie cutter or glass.
8. Repeat with the second portion of dough.
9. Place half of the cookies on a baking sheet lined with parchment paper, and top each with a spoonful of vegan dulce de leche.
10. Top each with the remaining cookies, pressing gently to seal the edges.
11. Bake for 12 15 minutes, or until golden brown. Allow to cool on a wire rack.
12. Dust with powdered sugar before serving.

Chef’s Insight

The rich flavor of vegan dulce de leche pairs perfectly with the buttery cookies in this Argentinian-inspired dessert.

Notes

For a more authentic taste, use a high-quality vegan dulce de leche.