Elements
Harina leudante, 100 g
Maize starch (cornstarch), 300 g
Sugar, 200 g
Butter, 150 g
Eggs, 1 complete and two yolks
Cognac, ½ glass
Peel of ½ lemon
Vanilla essence, 2 teaspoons.
Dulce de leche, 500 g
Grated coconut, required quantity
Preparation
– Clear the lemon and finely grate solely the yellow a part of the peel.
– Sift (move via a sieve) the cornstarch together with the flour.
– Hold the butter out of the fridge till it is vitally comfortable.
– Combine the butter with the sugar in a bowl and add, at all times mixing, the egg, the yolks, and the cognac.
– Step by step add the flour and cornstarch to this combination.
– Kind a dough and let it relaxation for ½ hour.
– Stretch the dough on a floor sprinkled with cornstarch, with a rolling pin, till it’s ½ cm. of thickness.
– Lower the tapas of the alfajores with a spherical pasta cutter of the dimensions you like.
– Place the tapas of the alfajores, fastidiously, on a greased and floured baking sheet.
– Cook dinner in a comfortable oven till the alfajores tapas are dry (about quarter-hour).
– Take away from oven and let cool.
– The alfajores tapas ready on this approach may be saved for as much as per week in a tightly closed jar after which crammed and used, though freshly made they’re much tastier.
– Be part of the alfajores tapas in pairs with dulce de leche within the center.
– Roll the edges of the cornstarch alfajores over the grated coconut.
And now the cornstarch alfajores are able to serve.
