Gluten Free Alfajores
These soft and delicate treats are popular across Latin America. This gluten free recipe is easy and super tasty. They just melt in your mouth!
Servings 20 cookies (depending on size)
Ingredients
- 105 g Gluten Free All-Purpose Flour Link to recipe in Notes
- 1 ¼ tsp Xanthan Gum Omit if your flour blend already contains it
- 120 g Cornstarch
- ½ tsp Baking Soda
- 1 tsp Baking Powder
- ¼ tsp Sea Salt
- 112 g Unsalted Butter Softened
- 66 g Caster Sugar Or granulated sugar
- 2 Large Egg Yolks
- 1 Tbsp Water
- ½ tsp Vanilla Extract
- ¾ - 1 Cup Creamiest Caramel Filling Link to recipe in Notes
- Powdered Sugar For dusting
Instructions
- Combine flour, cornstarch, baking soda, baking powder and salt in a medium bowl.
- In a separate bowl, cream butter and sugar together until light and fluffy, scraping the sides of the bowl as you go.
- Add egg yolks to butter and sugar and mix until combined.
- Slowly add your flour mixture to the butter mixture and mix until just combined.
- Form dough into a disk and wrap in plastic wrap. Place the dough in the refridgerator for 1 hour until completely chilled.
- Preheat oven to 180°C (160°C with a fan) and prepare your baking sheet with baking or parchment paper.
- Roll half the dough at a time (to avoid heating up and overworking) on a lightly floured surface or a silicone mat. Roll the dough about 5mm (about ¼ inch) thick and cut out 4,5 cm rounds (or bigger if you prefer) and place the rounds on your prepared baking pan. Repeat with the other half of the dough. ***
- Bake the cookies for 11-12 minutes until just golden brown at the bottom. The cookies will be pale, this is normal.
- Let the cookies cool in the pan.
- Once cooled, place approximately 1 teaspoon of filling on one half (or more if your cookies are bigger) and then sandwich together.
- Dust your completed cookies with powdered sugar and enjoy!