Dairy-Free Alfajores de Maicena Breakfast Sandwiches

Ingredients

• 1 1/2 cups Cornstarch
• 1/2 cup All-purpose flour
• 1/2 cup Powdered sugar
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1/2 cup Plant-based butter, softened
• 2 large Egg yolks
• 1 teaspoon Vanilla extract
• 1 cup Plant-based dulce de leche
• about 225 g Plant-based chorizo
• 4 large Eggs

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Line one large baking sheet with parchment paper.
2. 2In a large mixing bowl, whisk together the 1 1/2 cups of cornstarch, 1/2 cup of all-purpose flour, 1/2 cup of powdered sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt until they are well combined.
3. 3In a separate medium mixing bowl, beat together the 1/2 cup of softened plant-based butter and 2 large egg yolks until the mixture is smooth. Stir in the 1 teaspoon of vanilla extract.
4. 4Gradually add the dry ingredient mixture from the large bowl into the wet ingredient mixture in the medium bowl, mixing with a spatula or your hands until a soft dough forms. On a clean, flat surface, roll out the dough to a uniform 0.635 cm thickness. Use a cookie cutter or glass to cut out circles from the dough.
5. 5Carefully transfer the cut dough circles to the prepared baking sheet, spacing them about 2.54 cm apart. Bake in the preheated oven at 175°C for 12 to 15 minutes, or until the edges are lightly golden. Remove the baking sheet from the oven and transfer the cookies to a wire rack to cool completely, which allows them to firm up.
6. 6In a 25.4 cm non-stick skillet over medium heat, cook the about 225 g of plant-based chorizo, breaking it apart with a spoon, for 5 to 7 minutes, or until it is browned and heated through. Remove the chorizo from the skillet and set aside. In the same skillet, crack the 4 large eggs and scramble them over medium heat for 2 to 3 minutes, or until they are fully cooked and no liquid egg remains.
7. 7Take one cooled alfajor cookie and spread 1 to 2 tablespoons of the 1 cup of plant-based dulce de leche onto its flat side. Layer a portion of the cooked plant-based chorizo and scrambled eggs on top of the dulce de leche. Place another alfajor cookie on top to form a sandwich. Repeat this process with the remaining cookies, dulce de leche, chorizo, and eggs to create four sandwiches, and serve them immediately.

Related Guides