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Alfajor short pastry

Soften the butter, vanilla, salt and peel on a blender blade.  Add in the icing sugar, then the yolks.  Top off with the solids, then sieve everything. Leave the dough in the fridge.

Chop the dough to approx. 2.5 mm thick; place in a mould in the desired shape.

Bake for about 15 minutes at 150ºC. 

Leave to cool, then...

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Alfajor short pastry

Soften the butter, vanilla, salt and peel on a blender blade.  Add in the icing sugar, then the yolks.  Top off with the solids, then sieve everything. Leave the dough in the fridge.

Chop the dough to approx. 2.5 mm thick; place in a mould in the desired shape.

Bake for about 15 minutes at 150ºC. 

Leave to cool, then add the caramel ('dulce de leche'). Cover with white coconut shavings.

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Ingredients 4 persons
  • 200 g butter
  • 4 g lemon peel
  • 2 g powdered vanilla
  • 2 g fine salt
  • 150 g icing sugar
  • 75 g egg yolks
  • 300 g cornflour
  • 200 g all-purpose flour
  • 2 g bicarbonate
  • 8 g baking powder.
Recipes. The Cook & Chef Institute