Do not forget that Separata’ Butter Paper is ideal for baking, presenting sweets and separating meals.

Cornstarch Alfajorcitos
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


Step 01
For one, mix the rice flour with the corn starch and the baking powder gluten free.

Step 02
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.

Step 03
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.

Step 04
Then, stretch the dough with the aid of a kneading stick, sprinkling the counter beforehand to prevent the dough from sticking to the surface.

Step 05
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).

Step 06
Place the lids on a plate with Separata’s Butter Paper and cook them for 10 minutes in a 180 degree oven.

Step 07
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.