Tender Argentine cornstarch shortbread cookies, filled with dulce de leche and rolled in coconut. They are crumbly, melting, and generously milky, just like classic alfajores de maicena.
Ingredients
- 160 g cornstarch
- 80 g T45 all-purpose flour
- 100 g unsalted butter
- 60 g powdered sugar
- 2 pieces egg yolk
- 1 tsp baking powder
- 1 pinch baking soda
- 1 tsp vanilla extract
- 1 piece lemon
- 180 g dulce de leche
- 35 g grated coconut
Method
- Cream the softened butter with the powdered sugar until you get a pale, smooth, and light texture under the spatula.
- Incorporate the egg yolks, the vanilla, and a little lemon zest, then mix until the preparation smells of lemony butter and becomes homogeneous.
- Add the sifted flour, cornstarch, baking powder, and baking soda, then bring it together without kneading until it forms a soft dough that barely sticks to the fingers.
- Flatten the dough into a disk, cover, and let it rest in the fridge until it is firm but still yields to pressure.
- Roll out the dough on a lightly floured surface, cut out even disks, and place them on a lined baking sheet, keeping a little space between them.
- Bake in a slow oven until the cookies are matte, dry to the touch, and barely blond on the bottom, with no distinct coloration on top.
- Let cool on the baking sheet and then on a wire rack, as the cookies are fragile while they are hot.
- Fill half of the cookies with dulce de leche, close with the remaining halves without pressing hard, then smooth the edge with a small spatula or the back of a spoon.
- Gently roll the sides in the shredded coconut, then let rest before serving so that the cookies soften slightly around the filling.
Nutrition
Per serving
- Energy
- 712.6 kcal
- Protein
- 9.56 g
- Carbohydrate
- 97.15 g
- Fat
- 32.4 g
- Fibre
- 3.19 g
- Calcium
- 124.45 mg
- Iron
- 0.64 mg
- Magnesium
- 10.95 mg
