INGREDIENTS
- – Sugar 150 g.
- – Butter 200 g.
- – Eggs 2 items.
- – Vanilla essence 1 cdita.
- – Cornstarch 300 g.
- – Carob flour 100 g.
- – Harina leudante 200 g.
- – Cayote sweet.
- – Chocolate bathtub.
Take a look at these scrumptious carob and cayote alfajores how good they appear it is an authentic recipe from La Rioja and we share it with you so you possibly can attempt it at house!
PROCEDURE:
1. In a bowl, add sugar and butter and beat till creamy.
2. Then add the two eggs, the vanilla essence and proceed mixing by including the starch, carob flour and self-rising flour till forming a homogeneous dough.
3. Stretch the dough till it reaches a thickness of three to 4 cm.
4. Reduce the caps and place them in a greased and floured dish. Bake in a sizzling oven for about 10 minutes. As soon as chilly, be part of the tapas with candy cayote.
