• A Recipe: Argentinian Alfajores

    A Recipe: Argentinian Alfajores
    Alfajores de maizena are a bit like giant, Latin American macarons. Two corn flour cookies that sandwich a delicious filling, usually made from dulce de leche or some other kind of cream-based, sugary treat. They’re everywhere in Argentina (and South America for that matter). I don’t like to publish complicated recipes – alfajores are not hard to make, but they are a bit fiddly to assemble because they’re so delicate. However, the faff time it takes to make these is totally worth it because they’re delicious and you just can’t find them in the UK. 

     

    Makes
    10 large alfajores

     

    Ingredients 
    For the dough
    200 g sugar
    200 g butter
    5 large egg yolks
    250 g corn flour 
    2 tbsp of liqueur (use whatever you like, as long as it’s sweet and alcoholic)
    2 tsp vanilla extract
    2 tsp baking powder
    a pinch of salt
    For the filling
    Dulce de leche
    Dessicated coconut

     

    Directions
    1. Whisk the butter, sugar, egg yolks, vanilla extract and liqueur together until light and fluffy.
    2. In a separate bowl, mix baking powder, salt and flour. Add the wet mix to this dry mix slowly and combine. You should have a very fluffy, very buttery dough that is quite sticky.
    3. Wrap the dough in cling film, put it in the fridge to set for at least an hour. I find it better to leave it overnight and bake in the morning.
    4. Once the dough is set, take it out of the fridge and roll into 25g balls with wet/oily hands and squash each ball slightly. 
    5. Line a tin with baking paper and lay the dough balls on, making sure you don't have too many on a tin as they spread out quite a lot (a bit like cookies) Bake at 200oC for 11 minutes. They will still be soft, so on taking the biscuits out of the oven, wait for them to cool before moving them so that they don’t fall apart.
    6. Once set, add a thick layer of dulce de leche to half the biscuits, then sprinkle the dulce de leche with coconut. 
    7. Add the remaining biscuits to the top of the dulce de leche, so that you make a sort of sandwich. It is best to do this right before eating, as the dulce de leche makes the corn biscuits very soft. If you don't want to eat your alfajores right away, keep them in the fridge. 
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