Cornflour

Ingredients for 1 servings:

• 200 g butter, soft
• 120 g powdered sugar
• 1 sachet of vanilla sugar
• 3 egg yolks
• 200 g cornstarch
• 150 g flour
• ½ tsp baking soda
• ½ sachet of baking powder
• 350 Cream (Dulce de Leche)
• Coconut flakes

Instructions

Working time approx. 35 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

traditional pastry from Argentina, makes about 15 pieces

Using a mixer, beat the softened butter, sugar, and vanilla sugar until light and fluffy. Then beat in the egg yolks one at a time. Mix the starch, flour, baking soda, and baking powder and stir into the butter and sugar mixture in several portions. Knead everything into a smooth dough and then chill for 30 minutes. Preheat the oven to 180°C. Roll out the dough on a lightly floured surface to a thickness of about 7 mm and then cut out circles with a diameter of about 5 cm. Place on a baking sheet lined with baking paper and chill for another 10 minutes. The dough will rise in the oven, so place the circles on the baking sheet with enough space between them. Bake in the center of the oven for 10-12 minutes to prevent the pastry from browning. Then remove from the oven and let cool. Brush one half of the pastry with about 1 teaspoon of dulce de leche (depending on the size). Then place the other half on top. Brush the edges with a little dulce de leche and then roll the alfajores in the coconut flakes to finish. This makes about 15.