Cinnamon Alfajores
An Original Recipe by Lorraine Elliott
Preparation time: minutes plus 1 hour resting time and 20 minutes chilling time
Cooking time: 15 minutes
- 1 cup cornflour (fine cornstarch)
- 2/3 cup plain all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 113g/1 stick butter room temperature
- 1/3 cup icing or powdered sugar
- 2 egg yolks
- 2 teaspoons ground cinnamon
- 200g/7ozs. dulce de leche
- 1/2 teaspoon cinnamon
Step 1 - Whisk the two flours, salt, baking powder and baking soda together. In the bowl of a mixer beat the butter and sugar with a paddle attachment until light and fluffy. Add egg yolks and cinnamon and beat again. On the lowest speed add the flour mixture and beat until incorporated. Wrap in cling film and rest for 1 hour.
Step 2 - Line 3 trays with parchment. Roll out between two sheets of parchment. Cut into 3-4cm fluted rounds and place 1/2 an inch apart on the baking trays. Place in the fridge for 20 minutes.
Step 3 - Preheat oven to 180C/350F. I do this one sheet at a time because when I put in one tray at the top of the oven the cookies cracked on the top. Place in the middle rack of the oven and bake for 13 minutes or until set in the centre. Cool completely. Mix the dulce de leche with cinnamon and spread onto cookies and sandwich together.