Once again our guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares a recipe for delicate alfajores, a traditional biscuit with milk caramel filling that is famous throughout Spain and Latin America.
- Servings 30
- 1 hr. 15 mins.
- 1⅔ cups Plain Flour
- 2 cups Corn Meal
- 2 tsp. Baking Powder
- 2 sticks unsalted Butter, softened at room temperature
- ⅔ cup unrefined Cane Sugar
- Zest of 1 lemon
- 3 large Egg yolks
- 1 tbsp. Cognac or Brandy
- 1 tsp. Vanilla Extract
- 1½ cup Dulce de Leche
- ½ cup Desiccated Coconut
- Combine the flour, corn flour and baking powder together in a bowl with a pinch of salt , mix and set aside.
- Using a food mixer or an electric whisk in another bowl beat the butter together with the sugar, egg yolks, cognac and vanilla extract. Grate the lemon in and beat until well combined.
- Add in the dry ingredients and pulse (scrape the dough from the sides of the processor) until you have smooth dough.
- Wrap the dough in plastic wrap and chill for a minimum of 1 hour. You can make the cookie dough the day before and leave in the fridge.
- Line two large baking trays with baking parchment. Roll out the dough on a lightly floured surface to a quarter of an inch thickness then cut out 60 cookies with a 1 or 2 inch round cutter. Put the cookies back in the fridge for 20 mins to firm up.
- Heat the oven to 350F. Bake the cookies for 8 mins. until just set. You want the cookies to stay pale with a crumbly texture. Leave to cool completely before sandwiching two cookies together with a spoonful of dulce de leche.
- Once all the cookies are sandwiched together roll in desiccated coconut.
Alternatively finish your alfajores covering them in dark melted chocolate.