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Alfajores

Alfajores

Makes about 24 biscuits

These classic Spanish shortbreads are the perfect accompaniment to coffee or a glass of sherry.

Alfajores

Serves 6
Cooking Time Prep time 20 mins, cook 20 mins (plus resting)
250 gm   butter, softened
125 gm   pure icing sugar, sifted
1   lemon, finely grated rind only
1 tsp   ground aniseed (see note)
1   egg yolk
20 ml   dry sherry
1 tsp   lemon juice
250 gm   plain flour


1 Beat butter, 40gm icing sugar, lemon rind and aniseed in an electric mixer until pale and creamy (7-8 minutes). Scrape down sides of bowl, add egg yolk, sherry and lemon juice and beat to combine. Sieve in flour, stir to combine then turn onto a lightly floured surface, shape into a disc, cover in plastic wrap and refrigerate until firm (1 hour).
2 Preheat oven to 150C. Roll dough on a lightly floured surface to 1cm thick, cut out rounds with a 4cm-diameter cutter and place on baking paper-lined oven trays. Re-roll scraps and repeat. Bake until light brown (15-20 minutes), cool slightly, then sieve remaining sugar over biscuits. Cool completely and roll in extra sugar. Store in an airtight container, covered liberally with sugar, for up to a week.

Note Ground aniseed is available from Herbie’s Spices.

RECIPE Emma Knowles and Lisa Featherby PHOTOGRAPHY Ben Dearnley STYLING Emma Knowles

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