Retroactively uploading the old alfajores cookie post

content/posts/alfajores.md

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+---
+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.
+
+
+

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