For 20 cookies / Preparation time 30 + 15 min
- 200 g butter
- 5 tbsp granulated sugar
- 1 egg
- 200 g flour
- 150 g cornflour
- 1 tsp baking powder
- 2 tbsp white sesame seeds
- 50 g powdered sugar
- Manjar blanco
- 200 g (½ can) condensed milk
- 200 ml coffee milk
- Also needed
- baking paper
- Garnish ring of van 4 cm in diameter
- Piper bag with a a smooth nozzle
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Mix the butter in a bowl with the granulated sugar until creamy and add the egg. Note: Make sure the butter and egg are at room temperature, otherwise they may curdle when mixing.
- Sift the flour, cornflour and baking powder over this butter mixture and mix gently.
- Knead by hand into a dough. Add a little water if the dough is too dry.
- Sprinkle a little flour on the counter to prevent the dough from sticking and roll out the dough to a thickness of 0.6 cm. Cut out circles with a glass or the garnish ring. Poke holes in the circles with a fork.
- Place the molds on the baking tray and bake them for 10 minutes until they are brittle and sandy, they must not become brown!
Let the cookies cool down, because they are very fragile (they are a kind of shortbread).
- There are several ways to make manjar blanco, but this is the fastest: put the condensed milk and the coffee milk in a heavy-bottomed pan and simmer for 20 minutes over low heat, keep stirring until a thick beige sticky caramel forms. If it becomes too thick, I always add some water while stirring.
- Place the blank manjar in a piping bag and pipe the caramel onto a biscuit. Place another cookie on top and press gently. Do not press them hard, because the cookies break easily as they're made of corn flour. Sprinkle the cookies liberally with powdered sugar.
- Tip: you can also roll the alfajores in coconut for extra oempf.