Dry Dough

cintia galvan
They are delicious and firm; you must knead them with cold hands, without any utensils in between. If the dough softens while rolling it out, store it in the refrigerator for a while; do not overwork it, just use the tips of your fingers. secret: (to make them chocolate, replace the icing sugar with an equal amount of sweet cocoa)
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Ingredients
7
Servings
  • 300 grams flour
  • 200 grams lard
  • 100 grams icing sugar, or icing
  • 1 egg
  • 400 grams dulce de leche, pastry
  • 150 grams couverture chocolate
Preparation
40 mins
10 mins
Low
  • Sift the flour into a bowl. Mix it with the icing sugar, then add the cold butter in cubes, and finally the egg.
  • Chill for 30 minutes before using. Roll out to half a centimeter thick and cut with the chosen cutter. Place on clean trays (without greasing or flouring) and bake in a preheated strong oven until the edges are golden.
  • Once cooked and cooled, fill with dulce de leche using a disposable piping bag and join them to form a small alfajor. Decorate with chocolate threads and you can also add some dried fruits.
  • Another secret: before putting them in the oven, let them rest in the refrigerator for 10 more minutes so they don’t deform while baking.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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