Ingredients:
- 300 g of Corn Starch (3 cups of tea)
- 200 g of wheat flour (2 cups of tea)
- 200 g of butter
- 150 g of sugar (3/4 cup of tea)
- 4 yolks approx.
- 2 teaspoons of baking powder
- 1 teaspoon of Vanilla Extract Monte Cudine
- Caramel Spread (los nietitos or Colonial)
- grated coconut
Products used in this recipe:
Elaboration:
Beat the butter with the sugar until you get a creamy consistency.
Add the Monte Cudine Vanilla and the yolks one at a time, mixing well.
Sift the flour, the Monte Cudine Corn Starch and the baking powder and add to the previous mixture, forming a dough without kneading it. If necessary, add another yolk to form the dough.
Roll out the dough about 1/2 cm thick, on a table dusted with flour.
Cut the dough into 4 cm diameter molds and place on a greased baking sheet sprinkled with flour.
Cook in a moderate oven (160ºC) for 10 minutes.
Unmold, let cool and join two halves with dulce de leche and grated coconut on the sides.
To make colored alfajorcitos, you must separate the dough into as many parts as you want, and put a few drops of the Monte Cudine colors you want on each one. Once the droplets are in place, knead until a uniform color is obtained, then stretch and cut the molds.