They are often served as an accompaniment to a cup of coffee or enjoyed as an on-the-go snack by people all over the city. The basis of this particular type of alfajor is corn meal and while it would make sense for them to just be gluten free, in Argentina they can sometimes contain hidden wheat flour or traces. I’m delighted to tell you however that this recipe is 100% gluten free, and you will absolutely not miss the gluten!
Ingredients
- 125 g of butter
- 150 g of sugar
- 80 ml of oil
- 2 eggs
- 1 bag of vanilla sugar
- pinch of salt
- 80 g of corn starch
- 350 g of flour
- 6 g of baking powder
- 150 g of chocolate
- 100 ml of sour cream
Instructions
- Beat butter with sugar, then add oil and mix. Then add eggs, vanilla sugar, a pinch of salt and starch.
- Mix well, then pour sifted flour with baking powder. Knead the dough. Take a little bit of the dough and shape it into balls.
- If you have a lattice, press the ball so that the pattern remains. If you don’t have one, just flatten it a little between your hands. Arrange on a baking sheet lined with baking paper.
- Bake them in a preheated oven at 170°C for about 20 minutes. Melt the chocolate with the sweet cream, then spread one half of the dough and fold it over the other.
