Made from a cornstarch-heavy dough, Peru's galletas de maicena have a melt-in-the-mouth texture and are sandwiched together with dulce de leche. With a short bake time, they pack easily into a picnic basket.
Beat the room-temperature butter with the powdered sugar until smooth and light, then mix in the egg yolk and vanilla.
Sift in the starch and flour, and knead lightly until you have a soft, non-sticky dough.
Pinch off small pieces and roll into balls, arrange on a baking tray and bake in an oven preheated to 160°C for 10 minutes, until lightly coloured at the edges; because of the delicate cornstarch texture, overbaking makes them crumble easily.
Spread dulce de leche on the flat side of cooled cookies and sandwich them together in pairs, then dust lightly with powdered sugar to serve.
Because the cornstarch-heavy dough is delicate, overbaking makes the cookies crumble easily; do not go past 10 minutes. Allergens: contains wheat (gluten), dairy and egg.
Let the cookies cool completely before sandwiching them, or the dulce de leche will run. Not overworking the dough also keeps the melt-in-the-mouth texture.
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