Alfajores

Origin: Welsh (Patagonia)      Period: Traditional

Original Recipe

Cynhwysion

200g o flawd plaen
300g o flawd corn
½ llwy de o garboned soda
2 lwy de o bowdwr codi
200g o fenyn
150g o siwgwr
1 wy a 2 felynwy (neu ddau wy ac un melynwy)
1 llwy bwdin o cniac
1 llwy de o nodd fanila
1 llwy de fawr o groen lemwn wedi ei ratio

Cymysgwch y blawd, y blawd corn, y soda a'r powdwr codi ê'u gilydd. Mewn powlen arall curwch y menyn a'r siwgwr gyda'u gilydd nes yn wyn ac ysgafn. Ychwanegwch yr wy a'r gwynwy fesul un i'r cymysgfa menyn gan ei gymysgu'n dda bob tro. Ychwanegwch y cogac ac yna'r blawd fesul tipyn. Ychwanegwch y nodd ar croen lemwn a'i gymysgu'n dda. Fe ddyliai fod yn does stiff. Tolltwch allan ar fwrdd oer gan ei rowlio i drwch tua hanner cm. Torrwch y toes yn gylchoedd 4 cm ar draws gan roi rhai ar dun heb ei iro mewn popty a gynheswyd i 170°C a'i bobi am chwarter awr. (Yn draddodiadol rhoir 2 o'r rhain gyda'i gilydd a jam llaeth rhyngddynt. Yna rhoir jam llaeth ar yr ymylon a'u rholio mewn coconyt wedi ei falu)

Here we have another fairly traditional Patagonian cake which is often served as a tea-time treat.

English Translation

Ingredients:

200g plain flour
300g cornflour
½ tsp bicarbonate of soda
2 tsp baking powder
200g butter
150g sugar
1 egg and 2 egg yolks (or two eggs and one egg yolk)
1 tbsp cognac
1 tsp vanilla extract
1 heaped tbsp grated lemon rind.

Method:

Mix the flour and the cornflour together with the baking powder and the bicarbonate of soda in a bowl. In another bowl beat the sugar into the butter until white and fluffy. Add the egg and the egg whites one by one to the butter mixture, mixing it well each time. Finally add the cognac and then tip in the flour little by little, mixing-in well each time. Add the vanilla extract and lemon, mixing-in well. This should yield a stiff dough which can be rolled out on a cold surface to about 0.5cm thick. Using a pastry cutter excise 4cm rounds from this. Place these on a biscuit tray and bake in an oven pre-heated to 170°C for fifteen minutes. Traditionally two of these alfajores are sandwiched together with Milk Jam before being rolled in milk jam so that the edges can be covered in flaked coconut.

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