Cornstarch Alfajores: A Sweet Delight from South America
One of the most beloved treats in South American countries, especially in Argentina and Uruguay, is the Alfajor, particularly those made with cornstarch. These delicate, melt-in-your-mouth cookies are typically filled with a thick caramel known as ‘dulce de leche’, and their edges are often rolled in coconut shavings. Here’s how you can create these scrumptious delights at home!
Ingredients:
- 300g of thick dulce de leche (repostero type)
- 150g cornstarch
- 70g unsalted butter
- 3 egg yolks
- 50g powdered sugar
- 1 tsp. lemon zest
- 1 tbsp. vanilla extract
- 1 tsp. baking powder
- Shredded coconut (as needed)
Procedure:
- Beginning with the Base: In a mixing bowl, soften the butter until it reaches a creamy consistency.
- Adding Sweetness: Blend in the powdered sugar, continuing to beat until the mixture becomes even more creamy.
- Flavor Infusion: Stir in the vanilla extract and lemon zest, ensuring an even distribution throughout the mix.
- Egg Incorporation: Introduce the egg yolks, one at a time, blending well after each addition.
- Dry Ingredients: For best results, sift in the cornstarch and baking powder. This will help achieve that iconic soft texture of the Alfajor.
- Molding the Dough: Gently knead the mixture until it forms a consistent dough. Aim to handle it minimally to retain its softness.
- Chill Time: Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.
- Rolling and Cutting: On a floured surface, roll out the dough to approximately ½ cm thickness. Using a cookie cutter or the rim of a glass, stamp out discs of around 4 or 5 cm in diameter.
- Prepare for Baking: Place the discs on a greased baking sheet, ensuring some space between each to prevent sticking.
- Baking: Preheat your oven to around 200°C (392°F). Bake the discs for about 5 minutes, or until they show a slight golden hue. Remember, they shouldn’t be overcooked!
- Cool and Assemble: After baking, carefully transfer the cookies to a cooling rack using a spatula. Once completely cool, sandwich a generous amount of dulce de leche between two cookies, and if desired, roll the sides in shredded coconut.
And there you have it! Delightful cornstarch Alfajores ready to be enjoyed. Whether served alongside a steaming cup of coffee or as a sweet treat after dinner, these cookies promise a burst of South American flavor in every bite.
