INGREDIENTS
- Makes 16 alfajores of roughly 5 cm.
- Time:
- – Butter 250 g.
- – Sugar 150 g.
- – Yolks 7 items.
- – Flour 200 g.
- – Corn starch 300 g.
- – Baking powder 5 g.
- – Baking soda 1 pinch.
- -Zest of 1 lemon.
- – Vanilla essence drops to style.
- Stuffed:
- – Dulce de leche pastry chef 250 g.
- – Grated coconut 150 g.
Among the finest classics from our nation, to the world! CORNHOUSE ALFAJORES to accompany the mate, with the key of lemon zest within the dough that’s good and loads of dulce de leche and grated coconut to be happier
PROCEDURE:
1. Combine the butter with the powdered sugar, add the yolks and proceed beating till creamy. Taste with lemon zest and/or vanilla essence.
2. Add the sifted dry elements and blend once more. Stretch between two items of plastic wrap to three mm thickness. Let it relaxation for half-hour within the fridge.
3. Minimize 5 cm discs. Place on floured plates or with silicone paper and bake at 160ºC for a couple of minutes. They need to not brown the floor.
4. As soon as chilly, put two lids collectively and fill with pastry dulce de leche. Generate slight stress in order that they stick and roll in grated coconut.
