Ingredients

1. 300g All purpose flour
2. 200g Cornstarch
3. 200g Butter
4. 100g Sugar
5. 2 Egg Yolks
6. 1 teaspoon Lemon Zest
7. Dulce de leche
8. Sprinkling Desiccated Coconut

How to prepare

Make the Dough: Cream butter and sugar. Add egg yolks and lemon zest. Gradually mix in flour and cornstarch to form a dough. Chill for 1 hour. Bake the Cookies: Roll out the dough, cut into circles, and bake at 180°C (350°F) for 12-15 minutes. Let cool. Assemble: Spread dulce de leche on one cookie, then sandwich with another. Roll the edges in coconut flakes. Pro Tips: Chill the dough before rolling it out to make it easier to handle and to prevent the cookies from spreading too much while baking. Dip the alfajores in melted chocolate and let them set on a wire rack for an extra decadent treat.

Ingredients

1. 150g Dulce de leche
2. 50g Coconut Flakes
3. 100g Butter
4. 100g Sugar
5. 1 Egg
6. 1 Egg Yolks
7. 200g Cornstarch
8. 100g All purpose flour
9. 1 tsp Baking Powder
10. 1 tsp Vanilla Extract
11. 150g Dulce de leche
12. 50g Coconut Flakes

How to prepare

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. 4 Bake for about 8-10min, the cookies will look very pale. Let cool off before filling half with each a teaspoon of dulce de leche. Place other half of cookies on top and roll the sides of each cookie in the coconut flakes (it helps if the dulce de leche was pressed down to the sides of the cookie). Enjoy.

Ingredients

1. 150g Butter
2. 70g Sugar
3. 1 Egg
4. 25g Honey
5. 175g All purpose flour
6. 80g Cornstarch
7. 30g Unsweetened Cocoa
8. 1 tsp Baking Powder
9. 1 tsp Baking Powder
10. 400g Dulce de leche
11. 500g Milk Chocolate
12. 100g Butter
13. Zest of 1 Orange

How to prepare

For the cookies cream the butter with the sugar for a few minutes. Then add the egg and honey and mix well. Add flour, cornstarch, cocoa, baking soda and baking powder and mix until you get a dough. Wrap in plastic wrap and chill for at least half an hour or overnight. 2 Line two baking sheets with parchment paper, preheat oven to 200 degrees Celsius. 3 Divide dough into two parts, put one part back in the fridge before using. Roll out second part to about 2 millimeters and cut out round cookies with 5-6 centimeters in diameter. This can be done with a cookie cutter or glass. You should get 30 cookies in total or even more, I get about 40. Bake one baking sheet at the time for about 8-10min. Let cookies cool. 4 For the filling look for two cookies of the same size and place about one teaspoon of dulce de leche onto the bottom one before sandwiching together. 5 Chop semi-sweet chocolate and melt with butter and orange zest on low heat. Dunk each sandwich cookie into the chocolate and let cool off on parchment paper before serving.