Alfajores

by

Drop

POSTED Fri, 12 December 2014

Serves

16

Total Time

92 MINS

Calories

117

Popular Latin American shortbread sandwich cookies, filled with Dulce de Leche caramel.

recipe-image

    INGREDIENTS


  • Cornflour icon
    Cornflour

    130 g (about 1 cups)

  • Plain flour icon
    Plain flour

    70 g (about ½ cup)

  • Baking powder icon
    Baking powder

    5 g (about 1 teaspoon)

  • Bicarbonate of soda icon
    Bicarbonate of soda

    2.5 g (about ½ teaspoon)

  • Unsalted butter icon
    Unsalted butter

    100 g (about ½ cup)

  • Granulated sugar icon
    Granulated sugar

    65 g (about ¼ cup)

  • Egg yolk icon
    Egg yolk

    2 (about 40 g)

  • Vanilla extract icon
    Vanilla extract

    5 g (about 1 ⅛ teaspoons)

  • Brandy icon
    Brandy

    1 tablespoon (about 14.25 g)

  • Dulce de leche icon
    Dulce de leche

    as needed

  • Powdered sugar icon
    Powdered sugar

    as needed

    METHOD


  • 1. Add cornflour, plain flour, baking powder and bicarbonate of soda to a clean medium bowl
  • 2. Whisk together until combined
  • 3. Add unsalted butter and granulated sugar to a clean large mixing bowl
  • 4. Cream together until light and fluffy
  • 5. Add egg yolk, vanilla extract and brandy to the dough
  • 6. Mix briefly
  • 7. Add dry ingredients to dough gradually while mixing
  • 8. Wrap with plastic wrap
  • 9. Chill in fridge - 1 hr
  • 10. Pre-heat oven - 174°C
  • 11. Line 2 clean baking sheets with parchment paper
  • 12. Roll out dough
  • 13. Cut out
  • 14. Transfer dough to 2 baking sheets
  • 15. Bake until browned at edges - 12 min, 174°C
  • 16. Transfer onto cooling rack
  • 17. Spread with dulce de leche
  • 18. Dust with powdered sugar

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