Australian Gourmet Traveller Spanish recipe for alfajores.
Sep 18, 2008 5:08am
By Emma Knowles & Lisa Featherby
20 mins preparation
20 mins cooking plus resting
These classic Spanish shortbreads are the perfect accompaniment to coffee or a glass of sherry.
Makes about 24 biscuits
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
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).
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.