Tag Archives: biscuit

Argentinian alfajores biscuits…

My baking addiction makes me a pretty good person to live with…the kitchen’s always sparkling and there is never a shortage of cake around. The only downside for my long suffering housemates is that they have to wait until whatever I’ve baked has been sufficiently photographed before they can tuck into it and when I eventually let them, I ask them to provide me with comprehensive feedback…so I guess it works both ways! My housemate’s girlfriend, Dani, has an amazingly sweet tooth so is a prime target to try new recipes out on. She’s Argentinian and was telling me recently about a traditional Argentinian biscuit called alfajores, which are light shortbread biscuits, sandwiched together with lashings of dulce de leche and rolled in dessicated coconut. They had me intrigued and sounded a bit like a hybrid snowball/wagon wheel but classier. So, I set out, with the help of the world wide web, to find out more about alfajores and was determined to have a go at making them!

I found a plethora or recipes on the internet and after browsing a few decided to follow this one from Lori Lange (aka Recipe Girl). The biscuits are made using, amongst other things, egg yolks and corn flour which act to make them both rich and light. They also contain cognac and lemon zest, which gave them an awesome flavour! Here are the finished articles…

After chilling the prepared biscuit dough, I cut out and placed the pleasingly perfect circles on a baking tray…

The recipe said to bake them for 12-15 minutes and that they should be dry but not brown…

Dani’s feedback on my alfajores was very positive. She said that they were very authentic but she also told me that her Mum bakes them for literally 5 minutes until they are just set and still retain a slight ‘cookie dough’ texture. I think I’ll take that on board for next time, as they were delicious but slightly dry.

I think next time I could be a tad more generous with the dulce de leche too. I personally can’t get enough of the stuff and would love to have a go at making my own! I’ve added it to my ‘to bake/make’ list.

All in all, my alfajores were a success, they didn’t last long at all in my kitchen, which says it all 🙂

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My tribute to Anzac Day

Yesterday was London Marathon day. It has become a tradition of mine to head down to the Isle of Dogs with friends, armed with beer (purely to lubricate the vocal chords you understand) to spend the day track side, giving the runners some much needed encouragement at the 16 mile mark. I love it! – I have such respect for everyone who takes part. I ran my first half marathon last year and can confirm that 13.1 miles was no mean feat so I find it hard to even imagine the pain of 26 miles. It always inspires me and who knows, come May 4th I might even have a go at entering the ballot for next year!

Among my marathon cheering buddies was my kiwi friend Simon and his brother Shane who educated me that yesterday was also Anzac day, a day of commemoration and remembrance for all Australians and New Zealanders who lost their lives defending their countries. Apparently it is also tradition to bake and eatAnzac Biscuits. I love a tradition involving baking and of course eating and was offered official Anzac Biscuits made by Shane himself. They were delicious and with a day off work ahead of me today I could think of no better way to spend it than having a go at making my own. I used a recipe from the BBC Good Food website. It’s a really exciting recipe which involves adding dissolved bicarbonate of soda into a mixture of melted butter and golden syrup, which fizzes up like a volcano. It felt a bit like a science experiment. These biscuits are super easy to make and very very yummy!

The recipe said it would make 20 but I think I got a bit carried away and made super huge biscuits as I only managed to get 11 out of the mixture!

When you take them out of the oven after 8 or so minutes they are brown but still quite wet, apparently this is normal and as they cool they harden.

All packed up and ready to take into work tomorrow….

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