Homemade cornstarch caramel cookies, traditional and sweet classic Argentine recipe

The cornstarch caramel cookies consist of two cookies made with cornmeal, which melt in the mouth when eaten. Its preparation is similar to traditional butter cookies, but these are filled with dulce de leche, which makes alfajores a very sweet snack.

The most important thing about this recipe is not to overdo the baking time for the cookies, since we are not interested in them being dry, but rather that they are soft and juicy. For the filling, we will use a caramel sauce of good quality, that is dense, so it will not spread when we close the alfajores.

Interior of cornstarch alfajoresMarina Corma

recipe information

    • Preparation time: 20 minutes
    • cooking time: 10 minutes
    • total time: 30 minutes (plus cooling time)
    • rations: 12 units
    • Category: desserts
    • type of cuisine: Argentina
    • Calories per serving (kcal):206

Ingredients of Argentine cornstarch alfajores

    • 100 g unsalted butter at room temperature
    • 70g white sugar
    • 2 egg yolks M
    • Lemon zest
    • 75 g of wheat flour
    • 150 g of corn flour (Maizena type)
    • Half a teaspoon of chemical yeast
    • Half a teaspoon of salt
    • 200 g of dulce de leche
    • 20 g grated coconut

Cornstarch alfajores ingredientsMarina Corma

How to make cornstarch alfajores

We beat 100 grams of unsalted butter at room temperature very well with 70 grams of white sugar. Add 2 M egg yolks and the zest of a lemon, beat until these ingredients are integrated.

Add the yolks of the cornstarch alfajoresMarina Corma

We add 75 grams of wheat flour, 150 grams of corn flour, half a teaspoon of chemical yeast and half a teaspoon of salt.

Add the cornstarch from the cornstarch alfajoresMarina Corma

Mix all the ingredients very well until obtaining a homogeneous mass.

Cornstarch alfajores doughMarina Corma

Stretch the dough between two baking papers with a thickness between 3 and 5 mm. We have been in the fridge for about 2 hours to cool down and make it easier for us to cut.

Roll out the dough for the cornstarch alfajoresMarina Corma

Cut the dough with a pasta cutter about 5 cm. Preheat the oven to 180 ºC with heat up and down.

Cut the dough for the cornstarch alfajoresMarina Corma

We are putting the cut dough on a baking tray lined with parchment paper. We put the cookies apart because they grow slightly when baked. We bake for 10 minutes.

Bake the dough for the cornstarch alfajoresMarina Corma

Remove from the oven and let cool 5 minutes on the tray, then transfer them to a wire rack and let them cool completely.

Cool the cornstarch alfajoresMarina Corma

We put 200 grams of dulce de leche in a pastry bag and cut the tip a little. We are filling half of the alfajores, since the other half will serve as a cover.

Fill the alfajores with cornstarchMarina Corma

We close the alfajores and reserve them on the rack while we finish with the rest.

We close the cornstarch alfajoresMarina Corma

Coat the alfajores in the grated coconut that will stick to the dulce de leche.

Coat the cornstarch alfajores in grated coconutMarina Corma

We serve and enjoy!

Cornstarch Alfajores on the plateMarina Corma

Easy preparation summary

    1. Cream the butter and sugar, and add the egg yolks and lemon zest
    1. Add the wheat flour, corn flour, chemical yeast and salt
    1. Mix everything well until you get a homogeneous mass.
    1. Roll out the dough and put it in the fridge
    1. Cut with a cutter about 5 cm. Preheat the oven to 180 ºC with heat up and down
    1. Place the cookies on a tray lined with parchment paper and bake for 10 minutes.
    1. Let them cool completely on a wire rack.
    1. We fill them with dulce de leche
    1. We close the alfajores
    1. Coat them with grated coconut
    1. we serve