YEAR OF THE DIALOGUE AND THE NATIONAL RECONCILIATION

Business Administration
Theme: Preparation of alfajores

Course: English

Teacher: Juan Carlos Pasármelo Huertas

Members:
Luciano Condezo Giovanna
Mendoza Romero Roy
Zelaya Gutiérrez Ruth

Cycle: fifth

Year 2018
 Cornstarch alfajores
Ingredients
250 grams of corn 50 grams of 100 grams
starch (cornstarch). wheat flour. of butter

150 grams
of sugar. 1 egg yolk. 1 egg

1 teaspoon
2 teaspoons 200 grams of
baking powder
extract of vanilla delicacy

50 grams of
coconut.
Preparation
1. In a bowl put the sugar and
incorporate butter gradually,
stirring constantly until creamy

2. Then add the egg, vanilla

and egg yolks and stir well.

3. Add the corn starch, flour and baking powder

and mix well until a stiff dough is not sticky.

4. Place in plastic and leave in

refrigerator for at least 1 hour.

5. Pre-heat oven to 180º Celsius - 350º

Fahrenheit of temperature or gas mark 4.
Preparation
6. Then on to a floured surface, roll the dough
with a rolling pin to 8 millimetres of thickness.

7. With a cookie cutter cut out circles

of 5 ;centimetres of diameter.

8. Grease and flour a baking

sheet and place the circles there.

9. Place the tray in the oven and cook them for

about 5 to 8 minutes or until lightly browned.
Preparation

10. Remove the tray to a safe area and

remove the biscuits onto a rack or plate to
cool before decorating.

11. When they are cold make

sandwiches with a spoonful of
delicacy.

12. Then pass the grated coconut to

make this stick. Serve.
Tasting quality alfajores