If you really like Argentine gastronomy or any dessert that can carry a delicious delicacy, this prescription It is for you, ideal to do as a family and to accompany an afternoon of tea.
The main ingredient of these alfajores is cornstarch or cornstarch, so it contains very little wheat flour, it can even be adapted for celiacs and gluten-free.
The first thing we have to do is sift 150 grams of common flour and 100 grams of cornstarch into a container. If we want it to be gluten-free, we will only use 250 grams of starch.
After sifting the flours, we add 100 g of butter, mix and add 80 g of sugar, a teaspoon of baking powder, 2 egg yolks and vanilla essence, depending on our taste.
We integrate everything very well and knead the dough very little, flatten it on a table and cut it with a circular mold, small to make the tapas of the alfajores.
Bake on a plate with butter and flour, at 180ºC for 25 minutes, remove, let cool and add delicacy or dulce de leche, cover and pass through grated coconut, ready to share.
If we want to change the prescription so that it is gluten-free, we only have to use cornstarch in its entirety or combine it with rice, cassava or potato flour.
This is because without gluten it is very difficult for the dough to be homogeneous and firm, since it tends to crumble, if we do it we have to cook for half the time.