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Alfajores
Alfajores are a traditional Cymric (Welsh) baked cake originating in Patagonia that represent a fusion of Welsh and Hispanic cookery of plain biscuits sandwiched with milk jam. The full recipe is presented here and I hope you enjoy this classic Patagonian version of Alfajores.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
12–14
Rating: 
Tags : Baking RecipesCake RecipesWelsh-(patagonia) Recipes
English Translation
Here we have another fairly traditional Patagonian cake which is often served as a tea-time treat.
Ingredients:
200g plain flour
300g cornflour
½ tsp bicarbonate of soda
2 tsp
baking powder
200g butter
150g sugar
1 egg and 2 egg yolks (or two eggs and one egg yolk)
1 tbsp cognac
1 tsp vanilla extract
1 heaped tbsp grated
lemon rind.
Method:
Mix the flour and the cornflour together with the baking powder and the bicarbonate of soda in a bowl. In another bowl beat the sugar into the butter until white and fluffy. Add the egg and the egg whites one by one to the butter mixture, mixing it well each time. Finally add the cognac and then tip in the flour little by little, mixing-in well each time.
Add the vanilla extract and lemon, mixing-in well. This should yield a stiff dough which can be rolled out on a cold surface to about 0.5cm thick. Using a pastry cutter excise 4cm rounds from this. Place these on a biscuit tray and bake in an oven pre-heated to 170°C (325°F/Gas Mark 3) for fifteen minutes. Traditionally two of these alfajores are sandwiched together with Milk Jam before being rolled in milk jam so that the edges can be covered in flaked coconut.
