Recipes

Hello and welcome back to my blog, 

In this blog I am going to be sharing my Recipes with you. At the start of the term we picked a country out of a hat and have to find something that they do in that certain country and a type of food that came for that country. The country I picked out of the hat was Argentina. For my Recipe  I choose to do ALFAJORES/Caramel Cookies. Here is the recipe:

What you need 

1. ½ cups (200g) of all purpose flour 
2. 2 ⅛ cups (300g) of cornstarch 
3. 2 teaspoons of baking powder   
4. ½ a teaspoon of baking soda 
5. 1 and ¾ sticks (200g) unsalted butter, at room temperature  
6. ¾ cup (150g) graduated sugar or 1 ¼ cups (150g) of powdered sugar   
7. 1 teaspoon of grated lemon zest, Optional 
8. 3 large egg yolks 
9. 2 teaspoons of vanilla extract    
10. 350g (12 oz.) Caramel for filling  
11. ½ cups of unsweetened shredded coconut for rolling

Instructions

1. In a medium sized bowl mix together, flour, cornstarch, baking powder and baking soda and put aside 

2. In a mixer bowl with a paddle attachment, beat butter, sugar and lemon zest on medium speed until it gets light and fluffy, about 3 minutes. Beat in egg yolk and vanilla extract just until it combindse. Put speed to low in the mixer bowl. Now add the flour mixture and beat just until all combined. Do not over mix it or else the cookies will be tough. 

3. Form the dough into a ball then flatten slightly to form a disc. After wrap with plastic wrap and put it in the fridge for 1-2 hours until firm enough to roll.

4. If you don’t want to use the dough right away you can keep it in the fridge for up to 3 days or you can freeze it up to a month, then you can put it in your fridge over night. 

5. Take the dough out of the fridge and let it sit for a few minutes so it can soften up a bit so it would be easier to roll. On a bit of floured surface roll the dough into a ⅛ or ¼ inch thickness. Cut out into rounds using a 2 inch round cookie cutter and place the cookies on a baking sheet. 

6. If your dough becomes too warm put it back into the fridge for a few minutes. Re-roll the remaining scraps and repeat. Place a sheet with cookies into the fridge or freezer for at least 15 minutes until firm so that they will be less prone to speeding. 

7. Preheat oven to 350F/180C. Bake for 7-10 minutes or until cookies appear golden brown edges. Allow the cookies to cool down in the pan for 10 minutes then gently transferred to wire rack to cool completely down 

8. Spread the Caramel onto the bottom half of the cookie (About a teaspoon). After sandwich together with the remanding cookies pressing down slightly so that the caramel almost comes out of the sides of the cookie, then roll in shredded coconut   

9. Put cookies in room temperature in an airtight container for up to a week or store in freezer for up to 2 months covered or overnight in the fridge.

Have you ever had to right a Recipe at your school?

Hope you enjoyed this blog.

Bye!