Alfajores

Ingredients

• 300 gall-purpose flour
• 200 gcornstarch
• 200 gbutter, softened
• 100 gsugar
• 2egg yolks
• 1 tsplemon zest
• dulce de leche, for filling
• desiccated coconut, for rolling the edges

Method

1. 1

   Cream the butter and sugar together until light. Add the egg yolks and lemon zest and mix well. Gradually mix in the flour and cornstarch until a dough forms. Chill for 1 hour.

2. 2

   Roll out the chilled dough on a lightly floured surface to about 5 mm thick and cut into circles — a small glass or 6 cm cutter works well. Bake at 180°C (350°F) for 12–15 minutes until pale golden; they should stay light, not browned. Let cool completely on a wire rack.

3. 3

   Spread dulce de leche on the flat side of one cookie, then sandwich with another. Roll the exposed edges in desiccated coconut.