Over ruim een week ga ik in alle vroegte mijn kind uitzwaaien op Schiphol. Ze gaat de wereld ontdekken is het plan. De reis gaat naar Zuid Amerika. o.a. Buenos Aires. Daar schijnen ze ook lekkere koekjes te bakken. Ze heten Alfajores en worden gesandwiched met dulce de leche. Sinds kort te koop bij bv C1000
All-purpose flour 1 2/3 cups / 400 ml
Maizena (corn starch) 2 1/2 cups / 600 ml
Baking soda 1/2 teaspoon / mespunt
Baking powder 2 teaspoons / 10 ml
Butter 200 grams
Sugar 3/4 cup / 180 ml
Egg yolks 3
Cognac or whiskey 1 teaspoon
Vanilla extract 1 teaspoon
Grated lemon zest 1-2 teaspoons (I lean towards 2 for sure, I love how it works in this recipe)
1. Zift all the dry ingredients together.
2. Cream the butter with the sugar. Add the egg yolks, the vanilla extract, the cognac and the lemon zest.
3. Add this cream to the dry ingredients making a hole in the middle of the flour and making a crumbly dough using a spoon and being careful not to overwork the dough or knead with your hands. When you see that the dough is cohesive enough, make a ball with your hands pressing the different pieces together.
4. Cover it with plastic wrap and refrigerate it for 30-60 minutes (30 is usually enough if you are in a hurry).
5. Roll out the dough carefully flouring the counter until it gets around 1/2 a centimeter thick. Cut with a round cutter, and repeat joining the scraps again and again until you´ve used all the dough.
6. Place in a clean cookie sheet and bake for around 17-20 minutes in a 180°C-350°F oven. Please check often after the first 10 minutes. The dough should be white, not golden, it can appear undone, but it´s not, if you wait too much you will end up with a dry alfajor.
7. Quickly remove the cookies and place them in a rack (otherwise they can get burned and will get stuck to the cookie sheet).
8. Once the cookies are cold, put a spoonful of dulce de leche in the middle of one cookie and carefully place another cookie on top. Press the top cookie gently to get the dulce de leche to the corners of the alfajor.
All-purpose flour 1 2/3 cups / 400 ml
Maizena (corn starch) 2 1/2 cups / 600 ml
Baking soda 1/2 teaspoon / mespunt
Baking powder 2 teaspoons / 10 ml
Butter 200 grams
Sugar 3/4 cup / 180 ml
Egg yolks 3
Cognac or whiskey 1 teaspoon
Vanilla extract 1 teaspoon
Grated lemon zest 1-2 teaspoons (I lean towards 2 for sure, I love how it works in this recipe)
1. Zift all the dry ingredients together.
2. Cream the butter with the sugar. Add the egg yolks, the vanilla extract, the cognac and the lemon zest.
3. Add this cream to the dry ingredients making a hole in the middle of the flour and making a crumbly dough using a spoon and being careful not to overwork the dough or knead with your hands. When you see that the dough is cohesive enough, make a ball with your hands pressing the different pieces together.
4. Cover it with plastic wrap and refrigerate it for 30-60 minutes (30 is usually enough if you are in a hurry).
5. Roll out the dough carefully flouring the counter until it gets around 1/2 a centimeter thick. Cut with a round cutter, and repeat joining the scraps again and again until you´ve used all the dough.
6. Place in a clean cookie sheet and bake for around 17-20 minutes in a 180°C-350°F oven. Please check often after the first 10 minutes. The dough should be white, not golden, it can appear undone, but it´s not, if you wait too much you will end up with a dry alfajor.
7. Quickly remove the cookies and place them in a rack (otherwise they can get burned and will get stuck to the cookie sheet).
8. Once the cookies are cold, put a spoonful of dulce de leche in the middle of one cookie and carefully place another cookie on top. Press the top cookie gently to get the dulce de leche to the corners of the alfajor.
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