Argentine Alfajores: Dulce de Leche Sandwich Cookies Rolled in Coconut for Lunchboxes

Whisk together the flour, cornstarch, baking powder, baking soda and salt in a bowl.

Serves 12 (24 cookies, 12 alfajores)

Ingredients

• 1 cup (125g) all-purpose flour
• 1 1/2 cups (190g) cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of fine sea salt
• 3/4 cup (170g) unsalted butter, softened
• 3/4 cup (90g) powdered sugar
• 3 large egg yolks
• 1 tsp vanilla extract
• 1 tbsp finely grated lemon zest
• 1 1/2 cups (450g) dulce de leche
• 1 cup (80g) unsweetened shredded coconut

Instructions

1. Whisk together the flour, cornstarch, baking powder, baking soda and salt in a bowl.
2. In a stand mixer, beat the butter and powdered sugar until pale and fluffy, about 3 minutes. Beat in the egg yolks one at a time, then the vanilla and lemon zest.
3. Add the dry ingredients on low speed and mix just until a soft dough forms. Gather into a disc, wrap and chill 30 minutes.
4. Preheat the oven to 350F (175C) and line two baking sheets with parchment.
5. Roll the dough out on a lightly floured surface to 1/4 inch (6mm) thick and cut 2-inch (5cm) rounds. Re-roll scraps once. Arrange on the sheets 1 inch apart.
6. Bake 10 to 12 minutes until set and barely colored on the bottom; the tops should stay pale. Cool completely on a rack.
7. Spread a generous tablespoon of dulce de leche on the flat side of half the cookies and top with the remaining cookies, pressing gently so the filling reaches the edge.
8. Roll the exposed edge of each alfajor in shredded coconut so it sticks to the dulce de leche. Store in an airtight tin for up to a week.
9. The alfajor is Argentina's national sweet, a descendant of a Moorish confection that crossed the Atlantic with Spanish settlers and reinvented itself around dulce de leche. The high proportion of cornstarch is what gives these cookies their famous melt-in-the-mouth crumb, and they are eaten by the millions from corner kiosks and school bags across the country. Because they keep for days and travel without crumbling, a batch on Sunday covers a week of lunchbox treats.

Nutrition (estimated, per serving)

• Calories: 340 kcal
• Protein: 4g
• Fat: 17g
• Carbohydrates: 44g
• Fiber: 1g
• Sugar: 24g
• Sodium: 120mg