Waching daily May 31 2017

Classic "Alfajorcitos de Maicena",

the one and only, so delicious.

Traditional from our country.

Filled with dulce de leche.

Sprinkled with grated coconut.

So delicious! And if you don't know what an "alfajor" is...let me explain...

If you live in another country, you probably don't know them.

They are like sweet sandwiches.

They are great as a snack at work or school, or for that moments you need a sweet treat.

You have one, then you want to have another and another and it goes on like that...

So let's begin the recipe.

Don't have too much alfajorcitos because you'll end up like me!

Take 150 GRS. BUTTER at room temperature,

to the mixer.

150 GRS. ICING SUGAR.

Now we will start beating this up.

We want the ingredients to integrate well and get a whiter color.

- BEAT UP UNTIL WELL INTEGRATED -

Perfect.

Let's add...

the ZEST OF 1 LEMON.

1 TSP. VANILLA EXTRACT.

And the egg yolks.

9 EGG YOLKS.

Ready.

Now, time to sieve...

cornstarch, flour, salt and baking powder.

350 GRS. CORNSTARCH.

Add in the flour.

120 GRS. FLOUR.

10 GRS. BAKING POWDER.

And 1 PINCH OF SALT.

Once you've sieved all the ingredients, let's add it to the butter, sugar and yolks mixture.

Let's go!

Keep on mixing until all the ingredients are well joined.

Good, this is ready!

Dough.

Spread some flour on the table to roll the dough.

So yellow.

Some more flour and time to roll!

Dough well rolled. Time to cut in circles.

Buttered baking tray.

And take the dough circles to the tray.

Well, I will bake these ones first.

You'll get 18 alfajorcitos out of this recipe.

This means you'll get 36 dough circles.

Can you believe how good I am at maths?

Take this to the oven,

for around 10-15 minutes, until they are just a bit golden and lovely.

180ºC / 356ºF - 10/15 MINUTES

This is now ready.

We want the top part to be super white

and the inner side just a bit golden.

Now, let's build my alfajores.

I'm using a spoon to fill them, you can use a pastry bag if you prefer.

It will be tidier of course.

Use one tablespoon per alfajor.

Lid on top.

And now with this dulce de leche that shows off the edges...

I will stick some lovely grated coconut.

My name is Felicitas Pizarro, remember we are what we eat...

and today we are..."Alfajorcitos de Maicena".