Alfajores de Maicena
Auth: Lorena
Recipe type: sweet treat
Cuisine: Argentina
Prep time:
Cook time:
Total time:
Serves: 24
A light and crumbly shortbread, filled with caramel and rolled in coconut. Perfect with coffee!
Ingredients
- 85 grams butter, at room temperature
- ½ cup caster sugar
- 1 teaspoon lemon rind
- ½ teaspoon vanilla essence
- 1 egg
- 1 egg yolk
- 1 cup plain flour
- 1 ¼ cup cornflour
- 1 tablespoon baking powder
- extra cornflour for rolling pastry
- 1 cup desiccated coconut
- 1 cup Dulce de Leche (a tin of sweetened condensed milk, covered with water and boiled for 3 ½ hours)
Instructions
- Cream the butter, sugar, lemon rind and vanilla essence with an electric mixer until smooth (1 to 2 minutes)
- Beat in whole egg till combined
- Mix through ¼ cup plain flour and then the egg yolk
- Scrape down the sides of the bowl and stir mixture to combine
- Sift the rest of the flour, cornflour and baking powder into the mixing bowl
- Stir with a wooden spoon till a dough forms (do not over mix)
- Scrape the dough out, form intoa disc and cover with cling wrap, chill for at least 2 hours in the fridge
- Grease two baking trays and heat oven to 180C
- Dust a little cornflour on the bench and a rolling pin
- Roll out the dough to ½ cm thin and press out discs using a 5cm biscuit cutter
- Gather scraps of dough, roll out and cut as many discs as possible from the dough
- Lay biscuits on greased baking trays and place in the oven
- Cook for 8-10 minutes till the bottoms are cooked but the tops are still creamy white
- Allow to cool on the baking tray for 5 minutes and then cool completely on a wire rack
- TO ASSEMBLE
- Top one biscuit with a small teaspoon of dulce de leche and top with another biscuit
- Squeeze together till a little caramel oozes from the sides, smooth along the outside of the biscuit
- Place desiccated coconut in a bowl and roll around the edges of the alfajores to cover with coconut
- Yield: 24 small alfajores
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