Name: Alfajores de Maicena
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Argentine
Ingredients: 150 gms – 1 1/4 cups cornstarch; 100 gms – 3/4 cup plain flour (I used low fodmap and gluten-free); 80 gms – 1/3 cup + 1 tbsp granulated sugar; 100 gms – 1/2 cup butter at room temperature (I used vegetable spread); 2 egg yolks; 1 tsp baking powder; 1/2 tsp vanilla extract; Dulce de Leche to fill; Fine desiccated coconut to roll in

Argentine

Bowl

Spatula

In the bowl of an electric mixer, beat together the sugar, butter, and vanilla extract until fluffy.

Add the egg yolks and beat until incorporated.

Sift the cornstarch, plain flour, and baking powder into the bowl and gently fold it in with a spatula. Then knead by hand, and make into a ball.

Roll it into a 0.5 cm (0.2 inches) thick sheet. Cut out rounds of about 5 cm (2 inches) in diameter and put them on a tray lined with baking paper.

Bake in a pre-heated oven at 180°C – 355°F for 8 minutes. Then remove from the oven and let them cool down for 2 minutes before removing them from the tray and transferring them to a wire rack to cool down completely.

When cold, pipe some Dulce de Leche on half of the cookies and use the other half to make cookie sandwiches. Roll in fine desiccated coconut and serve.

Alfajores de Maicena

Utensils needed:

Overview

Category

Cuisine

Tagged with