INGREDIENTS
- Time:
- – Butter 250 g.
- – Impalpable sugar 150 g.
- – Yolks 7 models.
- – Flour 200 g.
- – Corn starch 300 g.
- – Baking powder 5 g.
- – Baking soda 1 pinch (you may skip it).
- -Zest of 1 lemon.
- – Vanilla essence drops to style.
- Stuffed:
- – Dulce de leche pastry chef 250 g.
- – Grated coconut 150 g.
The YES and NO’s of the traditional cornstarch alfajores in order that they arrive out excellent! with selfmade dough with lemon zest that’s nice and a variety of dulce de leche to be happier.
PROCEDURE:
1. Combine the butter with the powdered sugar, add the yolks and proceed beating till creamy.
2. Add the sifted dry substances 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. Lower 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.
