Back in March I was challenged to make alfajores, a shortbread-like cookie sandwiched with dulce de leche, an Argentinean specialty. That wouldn’t have been such a difficult task if I hadn’t of had to make the dulce de leche. For one very long day, I reduced a pot of milk in the hopes that it would turn into a wonderful and thick caramel-like sauce. That never really happened, but the resulting cookies looked neat and they tasted great so I guess that’s all that really matters.
Shortly after that post I received an email from Patricia of Technicolor Kitchen. Patricia, who resides in
Moments later, I sat with a bright yellow Havanna box in my hands, eager to dig into the goodies that were hidden inside. After one bite I knew it was worth the wait! For me, the Havanna alfajores are the Argentinean equivalent of the Australian Tim Tam, and oh how I love Tim Tams! The thing is, I have the same problem with both of them; they don’t make them in