Cornstarch alfajores are a classic
of Uruguayan pastry.
• 150 grams of wheat flour 0000 Belza
• 300 grams of cornstarch
• 150 grams of sugar
• 200 grams of butter
• 3 egg yolks
• 1 teaspoon of baking powder
• 1 teaspoon of vanilla extract
• 1 teaspoon of lemon zest
• 500 grams of dulce de leche
• Shredded coconut: as needed
Cornstarch alfajores are a classic
of Uruguayan pastry.
• 150 grams of wheat flour 0000 Belza
• 300 grams of cornstarch
• 150 grams of sugar
• 200 grams of butter
• 3 egg yolks
• 1 teaspoon of baking powder
• 1 teaspoon of vanilla extract
• 1 teaspoon of lemon zest
• 500 grams of dulce de leche
• Shredded coconut: as needed
1. Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
2. Beat the butter with the sugar until creamy.
3. Add the egg yolks, vanilla extract, and lemon zest. Mix well.
4. Incorporate the wheat flour 0000 Belza, cornstarch, and baking powder. Mix until a soft dough forms.
5. Roll out the dough on a floured surface and cut circles using a cookie cutter.