Some people make bucket lists for all the things they want to do and see, others make shopping lists for groceries: I however make a baking list, a some-what lengthy list with all the bakes I want to try at some point and finally I’m making process and ticking them off.
Let me introduce Alfjores cookies, simple cornflour based biscuits flavoured with Cognac, filled with dulce de leche and decorate with desiccated coconut.
Originating from Argentina, I was introduced to these a little while back whilst reading an online baking blog, fast forward a few years and on my recent trip to Spain saw these in a shop window and was instantly reminded of how much I wanted to try them.
Classic Alfjores Cookies
(Makes 20 sandwich cookies)
- 100g plain flour
- 150g cornflour
- 1 tsp baking powder
- 125g butter, softened
- 2 eggs, yolk only
- 75g caster sugar
- 1 lemon, zest only
- 1 tsp vanilla bean paste
- 2 tsp cognac
(for filling and decoration)
- 400g can condensed milk or ready made caramel
- desiccated coconut to decorate
- A day in advance begin by making the dulce de leche, place the can of condensed milk (label removed) in a large saucepan, cover with water and gently boil for two hours. Leave to cool completely before opening.
- Make the cookie dough by creaming together the butter and sugar. Add the egg yolks, vanilla, lemon and cognac and beat again.
- Sift in the flours and baking powder and mix until combined, wrap in clingfilm and leave to chill in the fridge for one hour.
- Roll out the dough on a lightly floured surface until 1/2 cm thickness and cut out rounds. Arrange on a lined baking tray and cool for a further 30 minutes.
- Bake at 180oC for 10 minutes, they should remain the same colour and will harden on cooling.
- Once cool, put a spoon of the caramel on a biscuit, sandwich with another and then roll in the coconut.