CACAO SANDWICH COOKIES WITH MILK SPREAD


Cacao sandwich cookies with milk spread Marmela are a great choice for quick midweek / weekend cookies or for a variety of celebrations.

INGREDIENTS

CACAO COOKIES

  • 125 g all purpose flour (1 cup)
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 50 g unsweetened cacao powder (1/2 cup)
  • 125 g butter, at room temperature (1/2 cup or 1 stick + 1 tbsp)
  • 80 g sugar (1/3 cup + 2 tbsp)
  • 1 tbsp vanilla sugar or vanilla essence

FILLING

  • Milk spread Marmela (we used flavors: peach, pistacio and hazelnut)

TOOLS AND EQUIPEMENT

  • SMALL BOWL
  • LARGE BOWL
  • ELECTRIC MIXER (OR A STAND MIXER)
  • CLING FILM
  • BAKING SHEET
  • PARCHMENT PAPER
  • COOKIE CUTTERS (4 CM OR 5 CM / 1.5-INCH OR 2-INCH)

INSTRUCTIONS

  1. PREPARE THE CACAO COOKIES In a small bowl combine all-purpose flour, salt, baking powder and unsweetened cacao powder. In a large bowl combine butter, sugar and vanilla sugar or vanilla essence. Using an electric mixer (or stand mixer) mix until fluffy and nice. Add the dry ingredients to the butter mixture and knead with your hands until the dough comes together.
  2. PLACE IN THE FRIDGE Wrap the cookie dough in cling film and place in the fridge for 30 minutes. Preheat your oven to 165 °C / 330 °F.
  3. BAKE THE CACAO COOKIES Using a cookie cutter (approx. 4cm or 5cm / 1.5-inch or 2-inch in diameter). You should get around 44 cookies, which means there will be 22 sandwich cookies. First cut out half of the cookies. Place the cookies on a baking sheet lined with parchment paper. Place in the oven and bake for 12 minutes at 165 °C / 330 °F. Remove the cookies from the oven and let them cool. Meanwhile cut out the rest of the 22 cookies and place in the oven to bake.
  4. Full instructions visit @jernejkitchen

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