After a two-year pause, I came back to blogging last November. But I have been rather silent for the since Christmas time. I took vacation in Argentina very seriously 😊 I disconnected 100% and it made coming back to the blog and social media harder than I imagined. I’m back now. With a lot of new recipes coming your way.
Today I’m sharing an Argentinean classic: maicena alfajores. Lemon scented cookies as light as air, filled with dulce de leche and covered in shredded coconut. They are the bomb! So easy to make you can bake them with your kids over the weekend. For real. I have proof.
Some time ago they were celebrating Argentina for the whole month at my son’s daycare. They asked me for a recipe the kids could make, and this is the one I gave them. Kids are between 1 and 3 years old, FYI!! So, anyone can bake these delicious alfajores.
They have a great shelf life. Properly stored they last up until a week. And if you make a big batch you can freeze the raw cookies for up to 3 months and then just pop them in the oven without defrosting or anything. You can treat your friends and family anytime! So practical.
If you make these let me know! Leave a comment here, or tag #cookwithbelula if you are using Instagram or Facebook! I would love to see 😊 Also if you have any questions, I’m happy to answer. Don’t hesitate.
35 alfajores (5 cm)
Powdered sugar 100 g
Unsalted butter 100 g
Cornstarch 260 g
Salt 5 g
All-purpose flour 70 g
Baking powder 10 g
Egg yolks 6
Lemon zest 1 u
Milk 10 g
Shredded coconut 50 g
Dulce de leche 400 g
Pre-heat the oven to 160 Degrees Celsius. Line a baking tray with parchment paper.
Sift together the flour, maicena, baking powder and salt. Set Aside.
Using the paddle attachment mix the butter and powdered sugar until butter is soft. Add the egg yolks, lemon zest and 1/3 of the dry ingredients (the mixture of flour, maicena, salt and baking powder) and mix on low speed until everything in incorporated into the batter. Add the rest of the dry ingredients and continue to mix on low speed until the dough has come together. It can take a little time.
If you see it’s a little dry, add the 10 g of milk.
Form a rectangle of about 2 cm tall, cover in plastic wrap and chill for about 30 minutes.
Roll out the dough to about 3/4 mm. Using a cutter of 5 cm in diameter cut rounds and place them on the previously lined baking tray living space between them (they will gain in volume in the oven).
I like my alfajores rather thin, put it’s personal. You can roll out the dough a little thicker if this is your preference. The same goes with the size. I like them medium size. You can also make them tiny and cute and serve them with coffee after diner! I do this sometimes too.
Bake for about 8 minutes. We are not looking for coloration. Just the opposite! Stay close to the oven and monitor them so you can see what’s the best time for you and your oven. In mine, 8 minutes will do it (my ex-oven would need only 6 minutes 😊).
Let them cool down on a cooling rack.
Turn half the cookies over. Pipe (or spoon) a generous amount of dulce de leche at the center (how much is up to you!). Top each with a second cookie and press gently to sandwich the cookies until the dulce the leche is at the edge of the sandwich.
Put the grated coconut in a bowl. Roll each alfajor in the coconut until the dulce de leche is properly covered like in the picture below!