Baking
Cornstarch Alfajores
Tender cornstarch shells filled with dulce de leche and grated coconut.
Vegetarian
Ingredients
- 200 g of cornstarch
- 150 g of self-rising flour
- 100 g of softened butter
- 100 g of sugar
- 3 egg yolks
- 1 teaspoon of vanilla extract
- 1 teaspoon of lemon zest
- 300 g of thick dulce de leche
- 100 g of grated coconut
Step-by-step
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- Place the butter and the sugar in the mixing bowl and beat 1 min/speed 4 until creamy.
- Add the yolks, the vanilla and the zest. Mix 30 sec/speed 4.
- Add the cornstarch and the self-rising flour. Mix 30 sec/speed 5 and finish kneading 1 min/closed mixing bowl/dough mode.
- Form a disc, wrap in film and let rest 30 min in the refrigerator.
- Roll out the dough to 5 mm and cut 4 cm discs. Prick with a fork.
- Bake 10 min at 180 degC without browning; they should stay pale.
- Once cool, join in pairs with thick dulce de leche.
- Roll the edges in grated coconut.
Tips
- Do not over-bake them: they should stay light and tender.
- Use thick dulce de leche so it does not run out.
- Store them in a tin so they stay moist.
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