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Image of Peruvian Cornstarch Alfajores with Manjar Blanco

Peruvian Cornstarch Alfajores with Manjar Blanco

Servings: 30 alfajores

Author:

Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
1 hour

Course:

Dessert Tea Time

Cuisine:

Medium

🧂 Ingredients

100 g unsalted butter

at room temperature
100 g sugar
4 egg yolks
2 tbsp water
250 g cornstarch
70 g all purpose flour
1 tsp salt
1/4 tsp baking powder
icing sugar for dusting
400 g evaporated milk
400 g condensed milk

Instructions

1 Mix the butter with the sugar using a whisk until you have an even paste.
2 Add the yolks and water an mix again.
3 Sift the dry ingredients and mix them in using a spatula until it can't help you
any longer and switch to your hands. Don't knead it, just mix it in because if
you work it too much it goes tough.
4 Wrap in cling film and take to the fridge for 30min so we can roll it out later.
You can keep it in the fridge for up to 4 days. If you have it in there longer
than an hour, take it out and let it warm up a bit before rolling it so it
doesn't break.
5 Dust a clean surface with flour and also put some on top of the dough. Roll it
out until it has 3mm thickness, moving it around after every roll to make sure
it's not sticking.
6 Cut out the alfajores' cookies and place them on a baking tray with a silpat or
baking paper.
7 Take to a preheated oven at 180C for 8min.
8 Let it cool down completely before filling.
9 Put the milks in a large pot and stir constantly with a spatula on medium-low
heat until you can clearly see the base of the pot. For further reference watch
the video above.
10 Transfer to a large container (so it cools faster) and let it come to room
temperature.
11 Fill the cookies using a piping bag.
12 Dust with icing sugar.

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