How to Make Butter & Chocolate Cookie at Home Quickly Butter & Chocolate Cookie Variations
Ingredients :
• Butter cookies
- Pressed dough
150 g (½ cup + 2½ tablespoons) of butter
80 g (¼ cup + 2 tablespoons) granulated or crystallized sugar
little spoon of salt
28 g (just under 1 egg) egg white
1 teaspoon of vanilla extract
180 g (1½ cup) cake flour
20 g (3 tablespoons) almond flour
Spreading / cutting dough
Add another 3 tablespoons of cake flour
Chocolate cookies
Pressed dough
150 g (½ cup + 2½ tablespoons) of butter
60 g (¼ cup + 1 tbsp) granulated or crystallized sugar
little spoon of salt
28 g (just under 1 egg) egg white
1 teaspoon of vanilla extract
180 g (1½ cup) cake flour
20 g (3 tablespoons) almond flour
10 g (1 ½ tbsp) cocoa powder
Dough to spread / cut
Add another 3 tablespoons of cake flour
Cookie Frosting
40 g (¼ cup) white chocolate, melted
40 g (¼ cup) dark or semi-sweet chocolate, melted
Garnish with nuts (I used chopped pistachios)
Option without Eggs:
Replace the egg white with 2 tablespoons of milk. Also add 2 tablespoons of cornstarch and sift with the dry ingredients.
Instructions:
Butter cookies
Biscuits in a Hurry
1. Preheat the oven to 170 ° C / 340 ° F.
2. In a large bowl, combine butter, sugar and salt until creamy and fluffy.
3. Add the egg white, mix until well blended.
4. Sift the dry ingredients in 2 batches. Use a putty knife to fold until it forms a paste.
5. For pressed cookies, you can transfer them to a pastry bag or cookie tool like mine and start having fun pressing the dough.
Deployment Cookies
6. To roll out or cut cookies, add another 3 tablespoons of flour to the dough.
7. Bake in preheated 170 ° C / 340 ° F oven for about 15-18 min.
8. Cool completely for canning.
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