Alfajores
Makes about 24 biscuits
These classic Spanish shortbreads are the perfect accompaniment to coffee or a glass of sherry.
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Alfajores
Serves
6
Cooking Time
Prep time 20 mins, cook 20 mins (plus resting)
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250 gm
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butter, softened
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125 gm
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pure icing sugar, sifted
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1
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lemon, finely grated rind only
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1 tsp
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ground aniseed (see note)
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1
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egg yolk
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20 ml
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dry sherry
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1 tsp
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lemon juice
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250 gm
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plain flour
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1
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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).
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2
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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.
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RECIPE Emma Knowles and Lisa Featherby
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles