01/10/2026
Global Flavours - Alfajores de Maicena (Argentina)
Ingredients (makes about 12 sandwiched):
150g cornflour (cornstarch)
100g plain flour
1 tsp baking powder
100g butter, softened
75g caster sugar
2 egg yolks
1 tsp vanilla
Zest of 1 lemon
Dulce de leche, the thick kind, for filling
Desiccated coconut, to finish
Method:
Cream the butter and sugar until pale and fluffy. This is what makes them melt in the mouth, so do not rush it.
Add the egg yolks, vanilla and lemon zest, and beat until smooth.
Sift in the cornflour, plain flour and baking powder. Mix gently into a soft dough. Do not overwork it.
Rest the dough in the fridge for 30 minutes so it firms up and is easier to handle.
Roll out to about 5mm thick and cut small rounds, around 4cm. Re-roll the offcuts.
Bake at 170C for 10 to 12 minutes. The key: they should stay pale, not golden. If they brown, they are overdone.
Cool completely before touching them. They are fragile while warm.
Fill by sandwiching two biscuits with a generous spoon of dulce de leche.
Finish by rolling the exposed edge in desiccated coconut so it sticks to the filling.
Save this recipe. Make someone feel at home.
Which country should we cook next? Comment below.
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