Alfajores with cornflour

In South America, these cakes are very popular, but especially very varied in their forms and compositions. I propose you here my recipe of alfajores that I devoured in Lima in Peru. These are shortbread made with flour and cornstarch, glued two by two with dulce de leche. I will not fail, in the near future, to offer you new and different recipes of alfajores! 

Recipe for 21 filled alfajores of 6cm diameter:

• 300g of flour
• 260g of cornstarch
• 140g of powdered sugar
• 100g of egg yolk
• 230g of soft butter
• 2 tablespoons of water
• 500g of dulce de leche (my home recipe HERE)
• powdered sugar

Place the flour, cornstarch and powdered sugar in the bowl of your food processor or in a bowl. 

Mix then add the yolks and melted butter.

Add the two tablespoons of water and mix until the dough comes together.

Wrap in cling film and chill for 1 hour.

Roll out the dough to 4mm thickness.

Bake at 165°C for 17 minutes. The alfajores must remain white.

Let cool on a wire rack.

Garnish every other shortbread.

Sprinkle lightly with powdered sugar.

All that’s left to do is serve them with coffee or tea!