Gluten Free Alfajores

Alfajores are an Argentinian institution and an “accidentally Gluten-Free” offering from the land of absurdly attractive polo players. Made from cornflour these little morsels are two biscuits (aka cookies) sandwiched together, dusted in desiccated coconut and held by a gorgeous toffee sauce known as “Dulce de Leche” or “Arequipe.” I prefer to buy it already made in a tin, but you can make your own if you want. Simply boil an unopened can of condensed milk for 3 hours, making sure it is completely immersed in water throughout. Alfajore dough produces a gorgeous pale flaky biscuit which is so incredibly light. They are not too sweet which I love, and they bake in just SEVEN MINUTES. Gorgeous, simple to make and gluten free! Enjoy X

by The Latina Cook

(Serves: Makes 20)
Time: 1.5 Hours

INGREDIENTS:
300g Cornflour
150g Unsalted Butter (room temperature!)
55g Caster sugar
4 tsp Baking powder
1 tsp Pisco or Brandy (optional)
4 Egg Yolks
390g Carnation Caramel Sauce (or boil a can of condensed milk for 3 hours)
50g Desiccated coconut

Method:

Preheat oven to 175C

Beat the sugar and eggs for around 4 minutes then add butter.
Sift baking powder and flour together twice (this makes the biscuit really light) and then add to the egg, butter, sugar mixture.
Fold the mixture with a spatula then knead the dough with your hands until it is all incorporated.
Leave the dough in the fridge for an hour (or overnight if you can) and then roll out into a thin layer (around 1/2 a cm.)
Using a circular cookie cutter cut out as many circle shapes as possible out of the dough, re rolling the scraps it if needed.
Transfer to baking tray lined with parchment paper, using a very thin spatula tool.
Bake for 7-8 minutes and leave to cool for around 10 minutes.
Once biscuits have cooled pipe about a teaspoon of caramel sauce on the bottom of one and sandwich with another.
Working quickly roll the side of the cookie in dessicated coconut so that it sticks to the caramel

For more recipes go to www.thelatinacook.co.uk