Alfajores De Maizena Food

ALFAJORES DE MAIZENA

Steps:

• Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon rind.
• Sift together the cornstarch, flour, baking powder and soda. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined.
• Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread.
• Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool.
• When cool, spread some Dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut.

ALFAJORES DE MAICENA

Steps:

• Pre-heat oven 180°C (360°F). Line a baking tray/ cookie sheet with baking paper.
• Cream butter and sugar in a bowl, using either a stand mixer or handheld electric beaters until fluffy.
• Continue beating and add vanilla essence.
• Add the egg and egg yolk, beat until completely combined.
• Turn beaters down to a low speed and slowly beat in the flours and baking powder. As soon as the mixture comes together stop the beaters. You do not want to over beat the dough.
• Form dough into a smooth round ball, again do not overwork the dough.
• Between two pieces of baking paper, using a rolling pin, roll dough out until is is roughly 5cm (one eighth inch) thick.
• Carefully remove the top layer of baking paper. Then using a 5cm (2 inch) cookie cutter, cut out cookie rounds and place on the lined baking tray.
• Place in the oven and bake for 8 - 10 minutes. You do not want the cookies to colour. They will spread slightly when cooking.
• Remove tray from the oven and leave cookies to cool for a couple of minutes on the tray before transferring them to a cooling rack.

ALFAJOR DE MAICENA- CORNSTARCH ALFAJOR

Steps:

• Combine first 7 ingredients until forming a smooth dough.
• roll the dough in 1/4 inch.
• cut in 2 inches diameter circles.
• bake them a 350 degrees for 15 minutes.
• do not brown them.
• let cool and spread dulce de leche.

ALFAJORES

Steps:

• Combine the flour, corn flour and baking powder together in a bowl with a pinch of salt. Using a food mixer or an electric whisk in another bowl beat the butter together with the sugar and lemon zest until very pale. Add the egg yolks followed by the Cognac and vanilla extract. Beat in the dry ingredients until you have smooth dough. Wrap the dough in clingfilm and chill for a minimum of 1 hour. You can make the biscuit dough the day before and leave in the fridge.
• Line two large baking trays with baking parchment. Roll out the dough on a lightly floured surface to the thickness of a pound coin then cut out 60 biscuits with a 5cm round or fluted cutter. Put the biscuits back in the fridge for 20 mins to firm up.
• Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for 8 mins until just set. You want the biscuits to stay pale with a crumbly texture. Leave to cool completely before sandwiching two biscuits together with a spoonful of dulce de leche. Once all the biscuits are sandwiched together roll in desiccated coconut.