I’m on a roll over here with my nostalgic Argentine recipes, and this one for Alfajores or sandwich cookies, I can confirm, is something you will want to try at home! I spent a lot of my time in Buenos Aires eating these cookies, which are sandwiched together by the most velvety Dulce de Leche (caramel). They are often served as an accompaniment to a cup of coffee or enjoyed as an on-the-go snack by people all over the city. The basis of this particular type of alfajor is corn meal and while it would make sense for them to just be gluten free, in Argentina they can sometimes contain hidden wheat flour or traces. I’m delighted to tell you however that this recipe is 100% gluten free, and you will absolutely not miss the gluten!
I was able to score a jar of imported Dulce de Leche for this particular recipe from a lovely Argentine food stall in Borough Market in London – La Porteña – but this decadently delicious spread is available in multiple retail outlets across the UK now and can be sourced online via the likes of Amazon. The corn flour I always go for meanwhile is Harina P.A.N. – a widely used Latin American white corn flour, which is available in food markets across London and in niche local grocery stores. Alternatively of course, this flour can be purchased online via multiple webpages – just be sure to check out the shopping tab on your Google browser for all your options.
150g x Unsalted Butter (softened)
4 x Large Egg Yolks
300g x Harina P.A.N. White Corn Flour
60g x White Caster Sugar
4 x Teaspoons Gluten Free Baking Powder
1/3 Teaspoon Sea Salt
250g x Dulce de Leche
20g x Gluten Free Plain Flour (for rolling)
- Using an electric whisk or hand mixer, combine the egg yolks and sugar in a large bowl.
- Sieve the corn flour into a separate bowl along with your baking powder and salt.
- Gradually add the dry ingredients into the combined egg and sugar, using a spatula to ensure the ingredients are evenly mixed (warning, this can take up to 10 minutes!).
- Using your hands, knead the mixture together for an additional 5 minutes until you have a bread dough-like consistency.
- Create a large ball with the dough, wrap in cling-film and place in the fridge to chill for two hours.
- Preheat your fan oven to 155 degrees Celsius and line two baking trays with parchment paper.
- Sprinkle the gluten free flour on a dry surface and using a sharp knife, divide your pre-chilled dough into two portions for ease.
- Using a rolling pin, roll out each portion of dough until it has a thickness of around 1cm. With a small cookie cutter create alfajor shapes out of the dough. I prefer to use a small cookie cutter for dinky-sized alfajores but the diameter of the cutter is up to you (there are alfajores of all sizes in Argentina!)
- Bake the cookies in the oven for 8 minutes before removing to cool on the baking trays for up to 30 minutes. Once cooled, transfer to a cooling rack.
- Create your alfajores by placing one tea spoon of Dulce de Leche in the centre of one cookie and placing another cookie on top. Lightly press down to bring the Dulce de Leche closer to the edges of the sandwich.
- Transfer your alfajores to a plate or container and chill in the fridge for up to an hour so the Dulce de Leche sets.
- Enjoy with tea, coffee or just simply on their own. Buen provecho!