Ingredients (for ~30/40 biscuits)

  • 150g of cornflour
  • 100g of white flour
  • 100g of margarine (or butter)
  • 75g of sugar
  • 3 egg yolks
  • 1 egg white
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of Pisco
  • Zest of half a lemon
  • Milk jam
  • Shredded coconut


Use a whisk to mix the margarine and sugar. Add the yolks and whites of the eggs and continue beating until you get a creamy consistency. Add a tablespoon of Pisco.

Mix flour with sifted cornflour and the baking powder and baking soda, then add this to the egg-sugar-butter preparation while incorporating the vanilla and lemon zest.

On a floured surface, knead the dough a bit (do not knead too much, this is essential for get cookies that melt in the mouth) to obtain a uniform not sticky, and smooth mass.

Wrap the dough in a plastic wrap and let it rest in the refrigerator for 15 minutes.

Roll out the dough with a rolling pin on a floured surface, and cut about 60 to 80 slices about 5mm thick and 4cm in diameter (one can use a champagne flute).

Arrange the slices on a baking sheet covered with greaseproof paper.

Preheat oven to 180oC. Bake the cookies for 10-20 minutes until lightly browned.

leave to cool the cookies. Spread a teaspoon of milk jam on the first half of the biscuits, and cover them with the remaining ones. Finally, roll the cake into a dish containing shredded coconut.


The milk jam can be easily prepared by heating a tin (closed) of sweetened condensed milk for 1 hour in a pressure cooker filled with one third of water, or immerse completely the tin in a pan of boiling water for 2 hours. Beware, leave to cool the tin before opening to avoid any hot splashing!