Alfajores recipe with cornstarch with oil

In Argentina, the production of alfajores arises on the Atlantic Coast, exactly Havanna and Balcarce are referents of this traditional national candy. For its part, the cornstarch alfajores is a classic in bakeries or confectioneries, it consists of two crunchy tapas filled with dulce de leche and covered with grated coconut that melt in your mouth. The original recipe has half as much butter as flour, therefore, it is high in fat, especially the saturated type. To improve the quality of fats, as well as reduce the amount it provides per serving, this time we will teach you how to make them.

Likewise, in this article we teach you how to make cornstarch alfajores with oil. Let’s cook!

Ingredients to make cornstarch Alfajores with oil:

• 60 grams of cornstarch
• 30 grams of flour 0000
• 20 grams of sugar
• 30 cubic centimeters of oil
• 1 egg
• ½ teaspoon baking powder
• 1 pinch of salt
• ½ orange or lemon (zest)
• 1 Teaspoon vanilla extract
• 150 grams of pastry dulce de leche
• 3 tablespoons grated coconut

How to make cornstarch Alfajores with oil:

1. To start with the cornstarch alfajores recipe, first beat the egg with the oil, the vanilla essence, the sugar and the lemon or orange zest, and stir until the sugar crystals dissolve.
2. Mix the dry ingredients of this recipe, that is, cornstarch, baking powder, flour and a pinch of salt.
3. Incorporate half of the flour into your preparation and then integrate without kneading, on the contrary, your alfajores will be hard.
4. Add the remaining half and without kneading, form a bun.
5. Arrange the bun between two separators or plastic wrap to be able to stretch it without sticking to the allowance or palate.
6. If your dough is sticky, you can put it in the fridge for a few minutes so that the flour absorbs the moisture. Then continue with the preparation.
7. With a round cutter, shape the topsof your cornstarch cookies without butter.
8. Take the cornstarch alfajores with oil to a previously greased roasting pan, and then cook in the oven at 180ºC for about 6-10 minutes until lightly golden.
9. When the alfajores are cold, fill with the dulce de leche, arranging it in a sleeve to make it easier to fill, you can also help with a spreader.
10.  Next, cover and pass each alfajores through the grated coconut to finish it off.