Uruguayan · dessert

Vanilla alfajores

Name: Vanilla alfajores
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 150g Dulce de leche; 50g Coconut Flakes; 100g Butter; 100g Sugar; 1 Egg; 1 Egg Yolks; 200g Cornstarch; 100g All purpose flour; 1 tsp Baking Powder; 1 tsp Vanilla Extract; 150g Dulce de leche; 50g Coconut Flakes

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Dulce de leche150 g
Coconut Flakes50 g
Butter100 g
Sugar100 g
Egg1
Egg Yolks1
Cornstarch200 g
All purpose flour100 g
Baking Powder1 tsp
Vanilla Extract1 tsp
Dulce de leche150 g
Coconut Flakes50 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
For the sandwich cookie cream the soft butter for about a minute, then add the sugar and cream for another two minutes. Incorporate the egg fully before mixing in the egg yolk. Once everything is nicely combined, add all remaining ingredients and mix one more time. Form dough into a ball and wrap in plastic wrap. Chill for at least half an hour or overnight.
2
Preheat oven to 180 degrees Celsius and line two baking sheets with parchment paper.
3
Divide dough in half, put one back in the fridge and roll out the other thickly on a lightly floured surface. Cut out cookies with either the bottom of a glass or a cookie cutter around 6cm in diameter. Repeat with all the dough.

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