Cornstarch stuffed with dulce de leche
Contents of this recipe
Cornstarch stuffed with dulce de leche: presentation
Cornstarch alfajores, full of dulce de leche, are some of the most famous sweets in Argentina. These are cookies that come in the form of a sandwich with dulce de leche inside and covered with grated coconut. Another way to present Argentine alphahores is covered with chocolate, also a real treat.
For 15 alfajores
- 200 g cornstarch (a cup and a half)
- 100 g wheat flour (just under a cup)
- 125 g butter (half a cup)
- 75 g sugar (1/3 of the trace)
- 2 eggs and 1 yolk
- 1 teaspoon vanilla
- 8 g baking powder or baking powder (1 teaspoon)
- 150 g dulce de leche
- 50 g grated coconut (1/3 cup)
Cornstarch stuffed with dulce de leche: preparation of the recipe
1. – Put the eggs and yolk, butter, sugar and vanilla in a bowl. Beat lightly. Add the sifted flour, cornstarch and baking powder. Mix and transfer to marble. Knead until you get a homogeneous texture. Wrap the dough in kitchen foil and store it in the refrigerator for half an hour or an hour.
2.- Sprinkle a little flour on the work surface and take part of the dough. Roll it with a roller about 3 or 4 millimeters thick. Cut discs with a diameter of 4 to 5 cm in the shape of cookies or a small cup. Place the dough discs on a cookie sheet on parchment paper. Leave some space between the cookies because they will grow in the oven.
3.- Bake the cookies at 180 ° C by heating and lowering for about 7 or 8 minutes. The cookies should be white, reduce the time if you see that they are starting to turn brown.
4.- Once out of the oven, allow them to cool on a wire rack.
5. – Take half of the cookies and place a teaspoon of dulce de leche in the center of each. Cover with the other half of the cookies. Place the grated coconut in a plate and roll the cookies so that the coconut sticks to the dulce de leche.
6.- Store cornstarch alfajores with dulce de leche in a tin box.
If you want to make homemade cookies, check out this coconut cookie recipe
Thanks for reading.