Alfajores de Maicena

Ingredients

• 150 gms – 1 1/4 cups cornstarch
• 100 gms – 3/4 cup plain flour (– I used low FODMAP and gluten-free)
• 80 gms – 1/3 cup + 1 tbsp granulated sugar
• 100 gms – 1/2 cup butter (– at room temperature (I used vegetable spread))
• 2 egg yolks
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Dulce de Leche (– to fill)
• Fine desiccated coconut ( – to roll in)

Instructions

1. 1

   In the bowl of an electric mixer, beat together the butter, sugar, and vanilla extract until light and creamy.

2. 2

   Add the egg yolks and mix until fully incorporated and smooth.

3. 3

   Sift the cornstarch, plain flour, and baking powder into the bowl.

4. 4

   Gently fold in the dry ingredients with a spatula, then knead by hand until the dough comes together into a smooth ball.

5. 5

   Roll out the dough to about 0.5 cm – 0.2 inches thickness.

6. 6

   Cut into 5 cm – 2 inch rounds and arrange them on a tray lined with baking paper.

7. 7

   Bake in a preheated oven at 180 °C – 355 °F for about 8 minutes. Let them cool for 2 minutes on the tray, then transfer to a wire rack to cool completely.

8. 8

   Once cooled, spread or pipe Dulce de Leche onto half of the cookies.

9. 9

   Top with the remaining halves to form sandwiches, and roll the sides in desiccated coconut.