Vegan cornstarch alfajores with soy dulce de leche

Ingredients

• ½ cup tightly packed whole cane brown sugar or grated panela, for the soy dulce de leche
• 5 tablespoons soy milk powder, for the soy dulce de leche
• 1 cup water, for the soy dulce de leche
• ½ teaspoon vanilla extract, for the soy dulce de leche
• ¾ tablespoon cornstarch, for the soy dulce de leche
• 1 more tablespoon brown sugar, for a darker color (optional)
• ½ cup vegan margarine
• ½ cup powdered sugar
• ⅓ cup coconut oil
• 1 cup cornstarch
• 1 cup wheat flour
• 1½ teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 cup shredded coconut, for the edges

Missing an ingredient?

• What to use instead of coconut oil
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Start with the soy dulce de leche, since it needs to cool. Bring ¾ cup of water to a boil, turn off the heat and dissolve the brown sugar in it, preferably crumbled.
2. Turn the heat back on to low and add the vanilla and, if you like, the extra tablespoon of sugar. Add the soy milk powder and whisk for at least a minute, until there are no lumps. Turn the heat up a little.
3. Dissolve the cornstarch in the remaining ¼ cup of water and add it little by little, whisking constantly.
4. Cook over medium-low heat, stirring constantly, until it thickens into a dense, glossy cream. Transfer it to a clean glass jar and let it cool.
5. For the cookies, preheat the oven to 180 °C and line a baking sheet with parchment paper.
6. In a large bowl, beat the margarine with the powdered sugar until creamy. Add the coconut oil and vanilla, and keep beating until everything is combined.
7. In another bowl, mix the cornstarch, flour and baking powder. Add them to the cream little by little, first with a spatula and finally with your hands, until you have a soft dough, a little sticky but easy to handle.
8. Roll it out on a floured countertop to about 5 mm thick. Cut out 4 or 5 cm circles with a cookie cutter or a glass and place them on the baking sheet, a little apart.
9. Bake for 10-12 minutes: they should stay pale, firm to the touch but not browned. Let them cool completely.
10. Put a spoonful of soy dulce de leche on one cookie, cover it with another and press gently so the filling reaches the edge. Roll the edge of each alfajor in the shredded coconut so it sticks.

Nutrition facts

Approximate, per serving (about 55 g). Calculated with data from USDA FoodData Central.