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+oid sha256:cd07e54ff5789bb040ed5f16e690e8b0dff6a70510e7cea1c43623bd815a5b33
+size 841920
diff --git a/content/media/img/alfajores/main.jpg b/content/media/img/alfajores/main.jpg
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+version https://git-lfs.github.com/spec/v1
+oid sha256:d115051dd589d68011c32cb55c2a58b678d8daa0eef3d7ebabbf1ed997cb2317
+size 120007
diff --git a/content/media/img/alfajores/sifted.jpg b/content/media/img/alfajores/sifted.jpg
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+oid sha256:cc49c18c36b92bcf4ba6019320ed78a092b28f4f0f844edef5a27548f3af5345
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diff --git a/content/media/img/alfajores/texture.mp4 b/content/media/img/alfajores/texture.mp4
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+oid sha256:0f1f46f8b8ae57f4b43b97bdf22537bcf3876d98b7b5f3755ea7f21ff677ecea
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diff --git a/content/posts/alfajores.md b/content/posts/alfajores.md
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index 0000000..0b08c69
--- /dev/null
+++ b/content/posts/alfajores.md
@@ -0,0 +1,59 @@
+---
+title: Making Alfajores
+date: 2022-12-25
+draft: false
+description: Peruvian Alfaores
+category: article
+image: /media/img/alfajores/main.jpg
+---
+{{< pic "/media/img/alfajores/main.jpg" >}}
+
+# Ingredients
+
+* Flour - _1 Cup_
+	* Don't worry about packing this down when measuring
+* Corn Starch  - _1 Cup_
+	* Don't worry about packing this down when measuring
+* Powered Sugar - _6 Tbsp._
+
+* Unsalted butter - _200 g. ➡ 220 g._
+	* Make sure the butter is soft and cut into chunks for when you mix it
+
+# Steps
+
+1. Sift together all the dry ingredients into a large bowl.
+
+{{< pic "/media/img/alfajores/sifted.jpg" >}}
+
+2. Adding butter chunks to dry in bowl.
+
+**Mixing technique**: Use only your fingers, no palms. Basically just
+grab a bunch of the mix with the fingers like a spider then pull it together
+then sprinkle it back in.
+
+Below is a clip of what the final texture should look like, just make yours
+a **tiny bit more moist**.
+
+{{<clip "/media/img/alfajores/texture.mp4" >}}
+
+3. Mix everything until you have a nearly sandy quality about the mix.
+
+
+
+It will feel like wet sand, that's correct. It may need some help to maintain
+structure however it shouldn't just fall apart either.
+
+4. Chill in the fridge for _15 minutes_.
+
+5. Roll out to be about the same thickness as a pie crust (4/5 mm) and cut into small disks.
+
+6. Finally bake for 11 minutes at 350° F.
+
+# Words of Caution
+
+* Bake on parchment paper to easily peel them off later
+
+* Once they are cooked ( and before ) the caps have basically 0 structural integrity so handle with lots of care.
+
+
+
diff --git a/themes/shockrah.xyz/layouts/shortcodes/clip.html b/themes/shockrah.xyz/layouts/shortcodes/clip.html
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+<video controls
+	class="pure-img-responsive"
+	src="{{.Site.BaseURL}}{{.Get 0}}"
+	alt="{{.Get 1}}">
+</video>
+