- 300g of flour
- 260g of cornstarch
- 140g of powdered sugar
- 100g of egg yolk
- 230g of soft butter
- 2 tablespoons of water
- 500g of dulce de leche (my home recipe HERE)
- powdered sugar
Mix then add the yolks and melted butter.
Add the two tablespoons of water and mix until the dough comes together.
Wrap in cling film and chill for 1 hour.
Roll out the dough to 4mm thickness.
Bake at 165°C for 17 minutes. The alfajores must remain white.
Let cool on a wire rack.
Garnish every other shortbread.
Sprinkle lightly with powdered sugar.
All that’s left to do is serve them with coffee or tea!