Difficulty and time: Easy. Between 20 and 30 minutes. Ration: For 24 people.
In a bowl, add the butter, eggs, starch of corn, leavened flour, zest of lemon, brandy, vanilla essence and the powder baking. Join until obtaining a homogeneous mass.
Let rest in the refrigerator or frizzer for 5 munutos about.
Stretch and cut the dough with a thickness of 5 mm.
Cut with a mold number 4 and have on the enmantecadas plates and enharinadas.
Cook in oven moderate for 10 minutes.
Once cooked, join a covers two with dulce de leche pastry and adhere coconut grated on all sides.
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