Cornstarch Alfajores Filled with Dulce de Leche

What you need

• 150 g (11 tbsp) unsalted butter, softened
• 200 g (1 cup) sugar
• 2 egg yolks, at room temperature
• 1 egg, at room temperature
• 1 tbsp cognac, or brandy
• 1/2 tsp vanilla extract
• 1/4 tsp lemon zest, finely grated
• 125 g (1 cup) plain flour, plus extra for rolling
• 250 g (2 cups) cornstarch
• 1/2 tsp baking powder
• 1 pinch salt
• 300 g (1 cup) thick dulce de leche, pastry or baker's style
• 40 g (1/2 cup) unsweetened desiccated coconut, optional

Method

Restated from the original video

1. 1

   Cream the butter and sugar together until pale and fluffy, 2-3 min.

2. 2

   Beat in the yolks and the egg, then the cognac, vanilla and lemon zest.

3. 3

   Sift the flour, cornstarch, baking powder and salt together.

4. 4

   Add the dry mix to the bowl in three parts, folding until no dry streaks remain. The dough is soft and silky.

5. 5

   Flatten the dough into a disc, wrap it and chill for 30 min.

6. 6

   Heat the oven to 160 °C (325 °F) and grease two baking trays or line them with silicone mats.

7. 7

   Roll the dough on a floured surface to 5 mm (1/4 in) thick and cut rounds about 5 cm (2 in) across. Reroll the scraps once.

8. 8

   Bake one tray at a time until the bases are set but the tops stay pale, 10-12 min.

9. 9

   Cool the rounds on a wire rack until completely cold, about 20 min. They are fragile while warm.

10. 10

    Turn half the rounds flat side up and put about 1 tbsp of dulce de leche on each.

11. 11

    Press a second round on top, flat side down, so the filling reaches the edge.

12. 12

    Roll the edges in the coconut if using, and keep the alfajores in an airtight tin.

Imported from vintagekitchennotes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.