Alfajor de Maizena con Dulce de Leche

Cook Time 1 hour 30 minutes

Servings 25

Ingredients

200g flour

300g corn flour

½ tbsp bicarb

2 tbsp baking powder

200g butter, unsalted

150g sugar

3 egg yolks

1 tbsp dark rum

1 tbsp vanilla paste

1 lemon, zested

250g dulce de leche

50g desiccated coconut

Method

Mix sugar, butter, lemon and vanilla to a mixer cream until combined.

Slowly add the dry ingredients to the mixer and process.

Slowly add egg yolks and rum to the mixture while processing and a little extra water if necessary until it forms a crumbly texture.

When dough is ready, remove from the machine and roll between 2 sheets of baking paper, put it on a baking tray and cool down in the fridge for 15 minutes.

Cut with a 5cm cookie cutter and cook in the oven at 170C for 10 minutes (making sure not to colour the dough).

Once cookies are cool, pipe dulce de leche onto one of them, then cover with another cookie, then roll onto coconut.