Foods Fruits & Dessert Recipe

Gluten-free Rum Raisin Alfajores

Gluten-free Rum Raisin Alfajores

As weird as this is, sometimes I crave food that has nothing to do with the show I’m watching. Catching La Teta Atustada (The Milk of Sorrow) gets me in the mood for cookies. Not chewy cookies but “crumbly & melt in the mouth” type cookies. Maybe my childhood memories dipped a piece of cookies into a glass of milk which was the reason behind it.

There is no cookies that is more suitable with the theme of the film than alfajores. Popular throughout South American countries such as Argetina, Uruguay and Peru these melt in the mouth cookies are filled with dulce de leche or milk jam. Traditionally these delicate cookies made with a combination of cornstarch and all-purpose flour, but this time I made the gluten-free version and use the combination of store bought gluten-free flour and potato starch. 

Gluten-free Rum Raisin Alfajores


Shortbread Cookies

  • 300g potato starch
  • 200g gluten-free flour
  • 1 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 200g unsalted butter softened
  • 150g granulated sugar
  • 2 teaspoons grated lemon zest
  • 3 large egg yolk
  • 1 teaspoon vanilla extract


  • 1 cup dulce de leche
  • 150g raisins, chopped
  • 1-2 tablespoons dark rum


  1. In a large bowl, whisk together potato starch, gluten-free flour, baking powder, baking soda and salt. Set aside.
  2. In the bowl of electric mixer, beat butter, sugar and lemon zest on medium speed until light and fluffy, about 3 minutes. Add egg yolks and vanilla extract and beat until just combined. On low, gradually add flour mixture and mix until the dough just comes together.
  3. Form the dough into a ball, then flatten into a smooth disk and wrap it tightly with plastic wrap. Place in the refrigerator until firm, at least 1 hour.
  4. Remove the dough from the refrigerator, unwrap it and let the dough soften slightly for easy rolling. Dust the work surface lightly with flour and roll the dough to 1/4 inch thickness, cut out into rounds using a 2 inch (5 cm) round cookie cutter. Rerolling the scraps until all its gone.
  5. Place the cookies on baking sheets lined with parchment paper. Place the cookies back in the refrigerator until firm, at least 15 minutes.
  6. Preheat the oven to 130C. Bake cookies until firm and the edges start to turn golden, about 7 minutes. Transfer to a wire rack to cool completely.
  7. In a small bowl, soaked the chopped raisins with dark rum and let it sit for at least 15 minutes. Pour dulce de leche to the bowl and mix until well combined.
  8. Flip half the cookies upside down and gently spread about 2 teaspoons of the dulce de leche mixture on each cookies. Top with remaining cookies and gently press to create sandwich.

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