Cream cookie with chocolate cream filling
Ingredients
Cookies
250 g butter (room temperature)
150 g rock sugar
1 egg
1 tsp vanilla extract
300 g wheat flour
1 pinch of salt
Make a chocolate cream filling
100 g dark or milk chocolate
50 ml cream (whipped cream)
20 g butter
Preparation method
Prepare the cookies:
Mix butter and sugar:
In a large bowl, beat together the butter and rock sugar until light and fluffy.
Add the eggs and vanilla extract:
Add the eggs and vanilla extract and continue beating until incorporated.
Add the flour:
Add sifted flour and a pinch of salt and mix gently until the dough is smooth. If the dough is too sticky, refrigerate for 30 minutes.
To make the cookies:
Roll out the dough into a thin sheet with a thickness of about 5 mm. Cut out the cookies using a round mold or any shape you like.
Roasting:
Place the cookies on a tray lined with baking paper and bake in a preheated 180 °C oven for 10-12 minutes until the edges of the cookies are golden brown. Remove and cool on a grid rack.
Prepare the chocolate filling
Melt the chocolate:
In a small saucepan, melt the chocolate with the cream and butter over low heat, stirring constantly until smooth and shiny.
Cooling:
Allow the chocolate mixture to cool and thicken slightly at room temperature before using it as a filling.
Assemble the cookies:
Stuffing
Take one cookie and coat the center with chocolate filling and top with another cookie. Press gently to distribute the chocolate evenly.
Refrigerated (optional):
You can chill the filled cookies in the refrigerator for a few minutes to allow the chocolate to firm and firm.
Preparation time
Cookie preparation: 20 minutes
Baking Time: 10-12 minutes
Filling preparation: 10 minutes
Total time: 40-45 minutes
Calories (per filling biscuit, approx.):
Each cookie has 150-180 kcal (depending on the size of the cookie and the amount of chocolate used).
Homemade coconut biscuits
Ingredients
150 g coconut puree
100 g sugar
2 eggs
50 grams wheat flour
1 tsp vanilla extract
1 pinch of salt
Rock candy (optional, for garnishing)
Preparation method
Preheat the oven:
Preheat oven to 180 °C (350 ° F) and line a baking dish with baking paper.
Mix ingredients:
In a bowl, beat the eggs together with the sugar until the mixture is light and fluffy.
Add vanilla extract and mix well.
Add the dry ingredients:
Sift the flour and add it to the egg sugar mixture along with a pinch of salt. Stir until thoroughly combined.
Add the coconut paste to the mixture and stir until smooth.
To make the cookies:
Use your hands to form small dough (about the size of walnuts) and place on a baking sheet, leaving a space between each cookie. Gently press the dough to flatten it slightly.
Roasting:
Bake the cookies for 10-12 minutes, until the edges are golden brown.
Cool and garnish:
Remove from oven and place on a grid rack to cool.
If desired, sprinkle cookies with rock sugar before serving.
Preparation time
Preparation: 10 minutes
Bake: 10-12 minutes
Total time: 20-22 minutes
Calories (per biscuit, approx.):
Each cookie has 80-100 kcal (depending on the size and number of coconuts).
Carrot cake
Ingredients (8 servings of a cake)
300 g chopped carrots
200 g brown sugar
200 ml sunflower oil
4 eggs
250 g wheat flour
2 teaspoons baking powder
1 teaspoon sodium bicarbonate
1 teaspoon cinnamon powder
1 pinch of salt
100 g chopped walnuts (optional)
1 tsp vanilla extract
Glazed (optional)
200 g cream cheese
100 g rock sugar
1 tsp vanilla extract
Preparation method
Prepare the oven and ingredients:
1. Preheat oven to 180 °C (350 ° F) and grease and flour cake tin.
Mix together the wet ingredients:
2. In a large bowl, beat eggs and brown sugar together until fluffy. Add sunflower oil and vanilla extract and mix well.
Add the dry ingredients:
3. Sift the flour, baking powder, baking soda, cinnamon powder and salt. Add the dry ingredient mixture to the wet mixture in three portions, stirring after each addition until thoroughly combined.
4. Add carrots and walnuts:
Add chopped carrots and chopped walnuts to the mixture and stir until smooth.
Roasting:
5. Pour the batter into the prepared pan and bake for 45-50 minutes until there is no problem inserting it through the middle with a toothpick.
Prepare the frosting (optional):
Mix cream cheese with rock sugar and vanilla extract until smooth. Once the cake has completely cooled, cover the top with frosting.
Preparation time
Preparation: 20 minutes
Bake: 45-50 minutes
Cool and garnish: 30 minutes
Total time: 1 hour 40 minutes
Calories (per serving):
Approximately 350-400 kcal per serving (without frosting), with approximately 450-500 kcal for frosting.
