How to Make Chilenitos: Authentic Sweet Cookies with Dulce de Leche Recipe

Ingredients

• 125 g of flour
• 3 egg yolks
• 1 egg
• 1 tablespoon of Chilean pisco
• 1 tablespoon of vanilla
• 1 teaspoon of orange zest

Instructions

1. 1

   Prepare all ingredients measured and separated in small glass bowls before starting (mise en place).

2. 2

   In a large bowl, add the sifted flour, orange zest, and mix with your fingers. Incorporate the egg, egg yolks, and mix again. Add the pisco, vanilla, and stir gently to integrate all ingredients from the edge towards the center, without kneading.

3. 3

   Sprinkle some flour on the dough, transfer it to a clean surface, and knead with your hands for a couple of minutes until you get a smooth, homogeneous mixture that doesn't stick to the table, adding more flour if necessary. Wrap in cling film and let rest at room temperature for about 10 minutes.

4. 4

   Divide the dough in half, keep one wrapped in cling film, and roll out the other half on a floured surface to about 2 to 3 mm thickness. Cut discs with a 10 cm diameter mold and repeat with the rest of the dough.

5. 5

   For flat hojarascas, prick each disc with a fork 3 to 4 times. For coiled hojarascas, just gently press the center of the disc with a moistened index finger. Reserve everything on a baking tray covered with kitchen paper, bake in a preheated oven at 180°C (356°F) for 7 minutes until lightly golden. Remove and cool to room temperature.

6. 6

   Lower the oven temperature to 100°C (212°F) and maintain until assembly.