Cornstarch cookies filled with Mel Mel


  • 150 g cornstarch
  • 100 g of 0000 flour
  • 80g sugar
  • 100 g of butter
  • 2 egg yolks
  • 1 teaspoon baking powder
  • Vanilla
  • Mel Mel
  • grated coconut



  1. In a bowl of your choice, we are going to put the butter (at room temperature), the sugar and a few drops of vanilla essence. We are going to mix everything until it is well incorporated. You can use an electric mixer or do it by hand.
  2. Once we have put together a kind of ointment, we are going to add the two egg yolks and we are going to beat again.
  3. Incorporate the flour and the cornstarch. We’re also going to add a pinch of baking powder.
  4. In the bowl until the dry ingredients are well incorporated with the wet ones and then we will continue on the counter until we have a very homogeneous dough.
  5. We are going to let our dough rest for approximately 15 minutes.
  6. We are going to stretch a good amount of plastic wrap on the counter. On top, we place our bun and then another good amount of plastic wrap on top. Thus, between these two sheets, we are going to proceed to flatten and stretch our dough. First with your hands and then with the rolling pin until it is quite flat.
  7. We remove the top part of the film and with a round cutter we proceed to assemble our lids and as we do it, we place them in an oven container. 
  8. Before putting them in the oven and while it heats up, we are going to put the dough in the refrigerator for a few minutes.
  9. After this time, we put them in the oven at 180º for approximately 10 minutes. 
  10. Once you see that the caps are golden brown, we are going to take them out. Once they are cold, we assemble our cornstarch alfajores by placing pastry dulce de leche on a lid and placing another one on top. If you wish, you can add the grated coconut around it.