Alfajores de Maicena con Dulce de Leche
A classic Latin American sweet indulgence, delicately soaked or layered with rich dulce de leche, pure vanilla, and warm cinnamon.
Ingredients
- • 1 1/2 cups cornflour (maizena)
- • 1 cup plain flour
- • 150g unsalted butter, softened at room temperature
- • 1/2 cup caster sugar
- • 3 egg yolks
- • 1 tsp baking powder
- • 1 tsp pure vanilla extract
- • 1 tsp lemon zest
- • 1 jar (450g) thick authentic Dulce de Leche repostero
- • 1/2 cup unsweetened shredded coconut (for rolling edges)
Preparation Steps
Beat softened butter and caster sugar together in a bowl for 3 minutes until pale, fluffy, and creamy; beat in egg yolks, vanilla extract, and lemon zest.
Sift cornflour, plain flour, and baking powder together; gently fold into the creamed butter with a spatula to form a soft, delicate, non-sticky dough; wrap in clingfilm and chill for 30 minutes.
Roll dough out on a lightly floured surface to 5mm thickness; cut with a 5cm round cookie cutter; place on parchment-lined baking trays.
Bake at 160°C for 10-12 minutes until cookies are dry to the touch and firm but remain completely pale on top.
Cool completely on wire racks.
Pipe or spread a generous tablespoon of thick dulce de leche onto the flat side of one cookie; sandwich with a second cookie, pressing gently so the caramel reaches the edge.
Roll the caramel-coated sides in shredded coconut so it adheres to the border; rest 2 hours before serving.