Alfajores de maicena 7cm

Alfajores de maicena 7cm

Desserts
Servings:
2 4 6 8
Ingredients
  • 0.06 G Plain Flour
  • 0.06 G Cornflour Cargill
  • 45.71 g Butter unsalted
  • 0.8 g Bicarbonate of soda
  • 2.29 g Sainsbury's Baking Powder
  • 34.29 g Sainsbury's White Granulated Sugar
  • 0.57 ml Vanilla Essence
  • 0.06 Units Lemon
  • 0.69 Units Eggs
  • 1.14 ml Brandy / Cognac
  • 0.11 G Dulce de leche repostero mardel
  • 5.71 g Desiccated Coconut
Instructions
  1. Cream the butter and sugar until smooth and pale.
  2. Add the egg, vanilla essence, brandy and finely grated lemon zest. Mix until fully combined.
  3. In a separate bowl, combine the plain flour, cornflour, bicarbonate of soda and baking powder.
  4. Gradually add the dry ingredients to the butter mixture. Mix gently until a soft dough forms. Do not overwork the dough.
  5. Wrap the dough and refrigerate for 30 minutes.
  6. Roll the dough out on a lightly floured surface to approximately 5 mm thick.
  7. Cut into 7 cm rounds and place on a lined baking tray.
  8. Bake at 170°C fan for approximately 8–10 minutes. The biscuits should remain pale, with only a very slight colour underneath.
  9. Allow to cool completely before assembling.
  10. Pipe or spoon dulce de leche repostero onto one biscuit and sandwich with another.
  11. Gently press together so the dulce de leche reaches the edge.
  12. Roll the edges in desiccated coconut.
  13. Store in an airtight container. For the best texture, allow the alfajores to rest for several hours or overnight before serving.
Back to Recipes