Alfajores

I first tasted real alfajores while holidaying through Spain and Portugal last year. Even though I’d made alfajores before, these were different. They had some spice to them, and upon asking the bakery I found them at, pisco and cinnamon in the cookie dough. These alfajores were the best I’d ever tasted. The most gorgeous, short, crumbly biscuit sandwiched with salty sweet dulce de leche. Seriously amazing.

Then this week I got a jar of delicious, thick, golden caramel that was destined to be used in alfajores!

Alfajor cookie dough is stunning. So smooth and silky to touch while raw because it uses corn flour as it’s main ingredient. This also allows the alfajores to maintain their shape while baking, and stop them from spreading out.

I like to serve alfajores at room temperature with a little sprinkle of icing sugar over the top but if you don’t have this, the alfajores will taste amazing all the same! You can also add a little pinch of sea salt flakes to your caramel to make salted caramel alfajores. Even though salted caramel alfajores are not traditional, they are incredibly moreish!

I hope you love making these alfajores as much as I do. They are super easy, quick and beyond delicious and I have no doubt you’ll be making them time and time again! I use brandy in my alfajores because it’s something I always have in my pantry but if you have pisco, feel free to use that instead in your alfajores :)

Happy baking,

Mel x

Alfajores

Makes approx 14-15

Ingredients:

1 cup (155g) corn flour

3/4 cup (100g) plain flour

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

115g butter, diced

1/3 cup (75g) caster sugar

2 egg yolks

1 generous tablespoon of brandy

1 tsp vanilla extract

Caramel to fill (I use Bonne Maman or 'Top n Fill' Caramel)

Method:

Heat your oven to 170C. In a bowl mix together corn flour, flour, baking powder, cinnamon and salt then set aside.

Then add your butter and sugar to a stand mixer fitted with a paddle. Cream together for about 2 minutes until combined and pale. You might need to scrape down the sides of your bowl half way through.

Add in the egg yolks, brandy and vanilla and beat for another 2 minutes.

Add in the flour mixture and mix together on the lowest speed until combined and uniform.

Divide the dough into two pieces and roll out one piece between two sheets of baking paper until 1/2 cm thick. Cut rounds out with a cookie cutter and carefully place the rounds onto a baking paper lined tray 2 cm apart from one another. Repeat this process until you've cut out all your dough. You will need about 3 trays if they're a similar size to mine.

Bake for 12 minutes, turning half way if your oven cooks unevenly. Cool completely then sandwich two cookies together with a small teaspoon of caramel. Enjoy!