Alfajores

The most delicate Argentine shortbread cookies that melt in your mouth, with a dulce de leche filling and edges coated in shredded coconut.

Ingredients

• 300 g Wheat flour
• 200 g Cornstarch
• 200 g Butter
• 100 g Sugar
• 2 pcs Egg yolks
• 1 tsp Lemon zest
• to taste Dulce de leche
• to taste Shredded coconut

Instructions

1. Beat softened butter with sugar, add egg yolks and lemon zest. Gradually fold in flour and cornstarch until the dough forms. Wrap and chill for 1 hour.
2. Roll out the dough, cut into rounds, and bake at 180°C for 12–15 minutes until light golden. Cool completely.
3. Spread dulce de leche on one cookie and top with another. Roll the edges of the filling in shredded coconut.
4. Tip: for a more festive version, dip the finished alfajores into melted chocolate and let set on a wire rack.