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Cornstarch cookies and condensed milk

Cornstarch cookies and condensed milk

Cornstarch cookies and condensed milk


(25 alfajorcitos / 50 caps)

  • 100 gr butter
  • 1 u egg yolk
  • 1 u lemon zest
  • 30 gr impalpable sugar
  • 150 gr condensed milk
  • 250 gr cornstarch.  (You can add 70 gr more cornstarch or 50 gr flour 0000)
  • 1/2 tsp baking powder.  It depends on the humidity of the day
  • 400 gr dulce de leche confectioner. 


In a bowl, combine the butter, powdered sugar, egg yolk, and condensed milk until pale in color.

Perfume with lemon zest.

Sift and incorporate twice the cornstarch and baking powder.

The mixture will be somewhat sticky.  Let rest in the fridge for 1 hour on film paper.

Weigh a 10 g portion and form a sphere.

Place on a plate with parchment paper / silpat / non-stick sheet.  Press lightly with a fork.

Bake for 8' to 10' at 170°C or until its base is firm and slightly golden.

Cool completely.  Fill with dulce de leche to taste.




  • 1 cup almonds
  • 1 cup shredded coconut
  • 12 Medjool dates, pitted
  • 1/8 tsp sea salt


  • 1.5 cups raw cashews, soaked and drained
  • 1/2 cup canned chilled coconut cream
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 2 tbsp cocoa powder



1. For the base, combine ingredients into a blender or food processor and blitz until crumbly but sticky. Evenly press into the base of your muffin moulds (I use non-stick silicone ones, otherwise line your moulds). Place into the freezer.

2. In the meantime, blend the filling ingredients (except for the cocoa powder)  until smooth and creamy. Pour half of the mixture out into a bowl.

3. To the filling in the blender, add in the cocoa powder and blend until smooth. Evenly distribute the mixture on top of the earlier prepared base. Return to the freezer for 30 minutes or until slightly set.

4. Spoon the remaining white mixture that we set aside earlier on top of the chocolate layer. Freeze for 2-3 hours or until completely set.

5. Once set, remove from the moulds. Decorate with your favourite toppings and allow cheesecake to thaw at room temperature for 10 minutes before serving.