Alfajores

by

Drop

POSTED 12 December 2014 (LAST UPDATED 14 October 2020)

Serves

16

Total Time

1hrs 32mins

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 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 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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