Ingredients :
- 200g of flour
- 200g butter
- 300g of corn starch
- 1/2 tsp baking soda
- 2 tsp baking powder
- 150g of sugar Vanilla essence and lemon zest
- 3 yolks
- 2 tsp cognac
Instructions :
- Beat the butter with the sugar until it is creamy and much lighter. Add the yolks one by one. Perfume with cognac, zest and essence.
- Sift the flour and starch. Add little by little mixing. Wrap the dough in film and let it rest for 30 minutes in the fridge.
- Preheat the oven to 160°. Place parchment paper on the plate.
- Roll out the dough ½ cm thick on a floured countertop and cut circles of the desired diameter. For small, 4 cm. in diameter and for the big ones from 8 to 10 centimeters.
- Place on plate and cook 8 to 10 minutes. The tapas should be cooked but without browning.
- Let cool and assemble the alfajores with dulce de leche. Roll them in grated coconut or nuts.
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