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Home Gastronomy I learned to make cornstarch alfajorcitos

I learned to make cornstarch alfajorcitos

They cannot be said to be Santafesinos, but they say that nobody makes them as rich as in Cañada de Gómez, in the south of the province.

Gastronomy
Aprendé a hacer alfajorcitos de maicena

On  winter  birthdays in Santa Fesinos can not miss cornstarch alfajorcites. These events are characterized by being organized in “late shift”, trying to end early. This time of year  is getting colder than in previous years . That's why social gatherings end in the afternoon. They eat sweet things with mattes, coffee and tea, and every carancho to their ranch.

In this context,  the aunt, the cousin or the sister who does the alfajorcitos is never missing . And they always fly! They're most requested. When the cake has some strange ingredient or you don't like the other things, cornstarch alfajorcito does not zafa. Everyone likes it.

The cornstarch alfajorcito would be one of those inventions that don't have an exact affiliation with any region of the country. Like a good alfajor. But  they are not as characteristic as Santafesinos, Cordobé fruit trees or so particular Tucumans . But there is a village in the interior of Santa Fe, known for being full of people who cook very well. It is the town of  Cañada de Gómez . They say those who know that no one makes cornstarch alfajorcites like the confectioners in that area. What is the touch of these alfajorcites that we could call “cañadenses”?A glass of some sweet wine.

If you have any doubt about the popularity of this post recito, look at this cholulo fact:  Queen Maxima of Holland   celebrated her birthday  cooking cornstarch alfajorcios herself

 ingredients 

  • 150 grams of butter

  • 150 grams of sugar

  • A tablespoon of vanill essence

  • Three egg yolks 500 grams of

  • cornstarch

  • One tablespoon of baking powder A pinch of

  • salt Dulce de

  • leche

  • Coconut

  • grated
  • Top ingredient:   glass of sweet wine  ,  mistela or muscat type

 Preparation 

  1. Mix the butter at room temperature with sugar and vanilla and yolks from two to two.

  2. Join cornstarch with baking powder and salt and add it to the previous mixture.

  3.  Let stand for an hour in the refrigerator .

  4. Cut the roundels.

  5. Cook in medium  oven  for 15 minutes.

  6. Fill with dulce de leche, close and cover the contour with coconut.

Publication Date: 02/08/2020

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