INGREDIENTS
- Time:
- – Butter 200 g.
- – Impalpable sugar 200 g.
- – Don’t eat 200 g.
- – Cognac or liqueur 20 g.
- – Vanilla essence c/n.
- – Lemon zest .
- – Flour 220 g.
- – Baking powder 36 g.
- – Corn starch 420g
- Stuffed:
- – Dulce deleche 2 kg.
- – Grated coconut 300 g.
- .
For the candy, the boss from cooking-recipesgustavonari arrived with this GIANT ALFAJOR of DULCE DE LECHE and COCO that’s finger-licking good! Take pleasure in it!.
Process:
1.Combine the impalpable sugar with the pomade butter (delicate), the cognac, the essence and the lemon zest for five minutes.
2.Add the yolks and combine. Lastly, add the flour, starch and baking powder.
3.Refrigerate.
4.Stretch the dough to 2 cm thick. Reduce with a spherical cutter to the specified diameter.
5.Place the dough on a greased plate and prepare dinner within the oven at 150°C (they need to not take coloration).
6.Place the dulce de leche on one lid and help the opposite with out an excessive amount of stress in order that it doesn’t break.
7.End by passing the alfajor via the grated coconut alongside the perimeters. And to take pleasure in! .
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