I have to thank the Sun, a friend and companion forum to put this recipe in it.
like biscuits very much typical of eastern Cantabria.
If you doing hope you like it as much as he liked to when I tested them in March.
Ingredients:-450gr
pastry flour
-50g cornflour milled sugar -80 g for the mass and a little more to cover the alfajores
-250g diced butter and soft consistency.
-50cc of milk -1 teaspoon, measuring coffee, vanilla powder or 1 teaspoon, as dessert, vanilla extract (vanilla liquid). This ingredient is optional. -1
pot caramel-toffee
backfilled the draw following the recipe of my toffee tart
Prepared
1-In a bowl mix flour with sugar and vanilla powder (if using vanilla Place the mix with milk and not with flour)
2-Make a hole and put the butter in the centro.Mezclar well until lumps.
3-Add whole milk and knead well until a homogeneous mass.
4-Form the dough into a ball, wrap in plastic wrap and let stand at least 1 hour.
5-Roll out the dough on a sheet of silicon until a thickness of 0.5 cm.Si be cut large plates must be slightly thicker.
6-Cut dough with a cutter, at least, is 5 cm mass diámetro.Poner cut into a baking tray or vegetable conpapel silicona.Con blade cuts dough into a ball and re-extend repeating the operation to maximize the mass.
7-Bake in preheated oven at 180 º for 15 min. 8-
Cool alfajores and unite two by two by putting a spoonful of dulce de leche between them.
9-Sprinkle sugar over molido.La best way is with a strainer.
For they are at their best eaten the next day, make a lot of flavor.
be kept several days in a can. Just about baking
fresh from the oven.
caramel fillers
Y These toffee .. ummm!
you accept a recommendation? Disfrutralas with a good infusion of fruits and relaxed a little music.
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