Alfajores de Maicena

The story

Alfajores de Maicena is crumbly cornflour biscuits sandwiched with dulce de leche and edged with coconut. Alfajores de Maicena belongs to Uruguay’s strong Italian and Spanish immigrant inheritance, particularly visible in Montevideo’s bakeries, cafés and family kitchens. The dish developed around the ingredients and cooking methods available in that setting, which is why its defining texture and seasoning remain more important than elaborate presentation. Alfajores de Maicena is famous for crumbly cornflour biscuits sandwiched with dulce de leche and edged with coconut. The appeal comes from a clear contrast of aroma, texture and seasoning, with each element remaining distinct. Alfajores de Maicena is served as a recognisable sweet finish, at home, in bakeries or in cafés depending on the region. Its familiar texture and aroma make it part of the cuisine’s everyday memory rather than merely a restaurant decoration.

Ingredients

• Main
• 300 g cornflour300g cornflour
• 150 g plain flour150g plain flour
• 200 g unsalted butter200g unsalted butter
• 400 g dulce de leche400g dulce de leche
• 120 g caster sugar120g caster sugar
• 2 piece Eggs2piece eggs
• 250 ml whole milk250ml whole milk

Method

1. Prepare the ingredients

   Measure every ingredient for Alfajores de Maicena. Chop, grate, soak or portion components as required so the cooking process can proceed without interruption.

   Look for: Ingredients are evenly prepared and ready to cook. Tip: Keep measured salt and fat separate so you can season gradually. Avoid: Do not begin cooking before the main ingredients are prepared; uneven sizes lead to uneven cooking.

2. Build the base

   Heat the main cooking vessel over medium heat. Add the cooking fat and the aromatic ingredients, then cook gently until softened and fragrant without scorching.

   Look for: Aromatics are soft and glossy, with no burnt edges. Tip: Lower the heat whenever browning happens faster than softening. Avoid: High heat can make garlic and spices bitter.

3. Cook the main ingredients

   Add the principal ingredients for Alfajores de Maicena in the appropriate order. Cook at a steady simmer, bake, fry or roast until the centre is properly cooked and the texture matches the traditional dish.

   Look for: The dish is cooked through, tender or firmly set as appropriate. Tip: For meat dishes, rest the meat briefly before slicing or serving. Avoid: Do not rely on time alone; use the visual and texture cue.

4. Balance and finish

   Taste the dish and adjust salt, acidity and richness carefully. Add any final dairy, herbs, syrup or garnish only after the main cooking stage is complete.

   Look for: Flavours taste rounded and no single seasoning dominates. Tip: A short rest of 5 minutes often improves texture and flavour. Avoid: Avoid over-seasoning before reducing liquids fully.

5. Serve

   Serve Alfajores de Maicena in the traditional style, portioning evenly for four people and adding the customary accompaniment where appropriate.

   Look for: The final plate looks generous, tidy and consistent with the dish style. Tip: Warm plates for hot mains; chill plates for cold starters and desserts when practical. Avoid: Do not let crisp fried foods sit in sauce before serving.

Nutrition

per serving

Estimated from a representative traditional ingredient profile; recalculate from exact product nutrition data before publishing regulated nutrition claims.