Suitable for coeliacs
- 40 minutes
- 6 people
300 g of corn starch
200 gr of rice flour
150 gr of sugar
200 gr gluten free butter
3 yolks 1 lemon zest
1 tbsp celiac baking powder
½ kg of gluten-free pastry
Shredded coconut w / n
For one, mix the rice flour with the corn starch and the baking powder gluten free.
On the other hand, beat the butter with the sugar and add the yolks to one. Incorporate the dry ingredients, join them and add the lemon zest.
Put together all the ingredients, putting together a bun, wrapping it with Adherente Separata Film and let it rest for half an hour in the refrigerator.
Then, stretch the dough with the aid of a kneading stick, sprinkling the counter beforehand to prevent the dough from sticking to the surface.
Cut the covers with the help of a cutter of 5 cm in diameter (if you do not have cutting, you can use a cup that you have at home).
Place the lids on a plate with Separata’s Butter Paper and cook them for 10 minutes in a 180 degree oven.
Once cooked, take a lid, spread dulce de leche on top, close the alfajor and pass the edge through a bowl with grated coconut to stick.