Alfajores

Ingredients

Instructions

1. 1

   Preheat the oven to 170°C conventional / 150°C fan. Line a baking tray with baking paper. In a small bowl, whisk together the cornstarch, plain flour, baking powder, and salt so the leavening is evenly distributed.

2. 2

   In a separate bowl, beat the softened butter and caster sugar until smooth and slightly paler, about 1 to 2 minutes. Beat in the egg yolk, lemon zest, and vanilla extract just until fully combined; do not overwork, which can make the biscuits less tender.

3. 3

   Add the dry mixture to the butter mixture and gently mix until a soft dough forms. If needed, use your hands to bring it together, but stop as soon as it is cohesive. Roll the dough between two sheets of baking paper to about 6 mm thick for delicate but sturdy alfajor shells.

4. 4

   Cut out 4 rounds about 5 to 6 cm wide and place them on the prepared tray. Gather and reroll scraps once if needed. Bake for 10 to 12 minutes, until the bottoms are just lightly golden and the tops remain pale. This gentle bake keeps the texture short and sandy rather than crisp.

5. 5

   Let the biscuits cool on the tray for 5 minutes, then transfer carefully to a rack. Cool completely before filling; warm biscuits will cause the dulce de leche to slide.

6. 6

   Spread or pipe about 25 g dulce de leche onto the flat side of 2 biscuits. Sandwich with the remaining biscuits and press very gently until the filling reaches the edges without cracking the shells.

7. 7

   Roll the exposed dulce de leche edges in desiccated coconut so it adheres all around. Serve immediately, or let the alfajores sit for 10 minutes for the filling to settle slightly.

Nutrition per serving

Notes

• •For the most authentic texture, avoid browning the tops; alfajores should be tender, pale, and crumbly.
• •If your kitchen is warm and the dough becomes too soft to cut neatly, chill it for 5 minutes within the resting time before cutting.
• •A thicker dulce de leche repostero-style filling works best because it holds its shape better than a runnier caramel.
• •These are best eaten the day they are made, but they keep in an airtight container for 2 days.

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