Alfajores cornstarch
Ingredients
1 2/3 Cup (200 g) of Flour
2 ½ Cup (300 g) of Maizena®
½ Sodium Bicarbonate Cdita
2 Cdita (s) of Flush with baking powder
200 grams of butter
¾ Cup (150 g) of Sugar
3 Yolks
1 Piece of Cognac
1 Vanilla Essence Cdita
1 Cidita Filled with lemon zest
Vegetable colorants
Dulce de leche to fill
Grated coconut: Amount needed
Preparation
Sift Maizena®, flour, baking soda and baking powder
In a bowl, beat the butter with sugar. Add the yolks one by one, mixing well each time, then the cognac and little by little the dry ingredients already sieved. Add the vanilla essence and the lemon zest and mix well.
Separate the dough into three parts, leave a white part and color the other two with the chosen colors
Form a dough, without kneading it, and stretch 1/2 cm thick on a table sprinkled with flour. Cut with heart-shaped molds
Place on a clean plate and cook in a moderate oven for 15 minutes. Unmold and cool.
Form the alfajores, joining them two by two with dulce de leche in the middle.
Paint them the border with sweet and pass them by grated coconut.
Tip
Once cold, you can store them in airtight boxes so they do not get wet, and use them at any time.