Alfajores (Argentina, Peru, Chile)
Serves 20
Ingredients
Method
200 g. Butter, Softened
100 g. Sugar
2 Egg Yolks
1 tsp. Vanilla Extract
1 tsp. Lemon Zest
250 g. Cornstarch
125 g. All-Purpose Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
1 Tin of Dulce de Leche, to Fill
1 tbsp. Icing Sugar, to Dust
Cream the butter and sugar together until light and fluffy.
Beat in the egg yolks, vanilla extract, and lemon zest.
In a separate bowl, combine the cornstarch, flour, baking powder, and baking soda.
Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
Wrap the dough in cling film and refrigerate for at least 1 hour.
Preheat your oven to 180°C and line a baking sheet with parchment paper.
Roll out the dough and cut into small circles.
Bake for 10-12 minutes, or until lightly golden.
Allow the cookies to cool completely before sandwiching them with a generous dollop of dulce de leche.
Dust the alfajores with icing sugar before serving.