Cornflour

Ingredients for 20 servings:

• 250 g cornstarch (cornflour, 2.5 cups)
• 200 g flour (1 2/3 cups)
• ½ tsp baking soda
• 2 tsp baking powder
• 150 g sugar (0.75 cups)
• 200 g margarine
• 3 egg yolks
• 1 tbsp cognac
• 1 tbsp vanilla extract
• 1 lemon(s), zest
• 1 jar caramel cream (dulce de leche, approx. 450 g)
• 1 bag(s) of coconut flakes (approx. 200 g)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Argentinian pastries

Mix together the cornstarch, flour, baking soda, and baking powder. Mix together the margarine and sugar, adding one egg yolk at a time and continuing to beat. Add the cognac, vanilla extract, and lemon zest. This will produce a fairly thick dough. It’s best to knead it with your hands. Press the dough into a flat disc no thicker than 0.5 cm (I make them even thinner). Cut out round, not-too-large cookies and place them on a baking sheet lined with baking paper, leaving an even number of spaces between them. Make sure the number is even, as you’ll end up stacking two cookies on top of each other. Bake in an oven preheated to 180°C (top/bottom heat) for 10 to 15 minutes on the middle rack. The cookies should still be very light in color (almost whitish). Cool on a wire rack. Then spread some caramel cream on one cookie and place a second one on top. Spread some of the cream around the edge and roll the edge in the coconut flakes.