Ingredienti
Farina100 grams
Burro60 grams
Latte liquido1 teaspoon- Nescafe1 teaspoon
Zucchero2.5 tablespoons
Sale1 pinch
Zucchero a velo1 cup- Latte liquido4 teaspoons
- Nescafe0.3 teaspoon
Olio di mais1 teaspoon
Cioccolato30 grams
Passi
- 1
In a bowl, beat the butter slightly, then add the sugar and beat on medium speed for two minutes.
2 minUtensili necessari:
Ciotola per mescolare - 2
Add the dissolved Nescafe, liquid milk, flour, and salt, and mix the mixture with a spatula without over-kneading until the ingredients are combined.
2 minUtensili necessari:
Spatola - 3
Gather the dough, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.
30 minUtensili necessari:🍳Plastic Wrap - 4
Roll out the dough between two sheets of parchment paper to a thickness of 3 mm and cut small circles of 3.5 cm in size, then place them on a shallow baking sheet lined with parchment paper, and bake in the oven at 170 degrees until done.
10 minUtensili necessari:
Teglia da forno - 5
Remove the baking sheet from the oven and let it cool completely.
5 min - 6
To make the coffee cream, in a bowl, mix the powdered sugar, oil, dissolved Nescafe, and 2 tablespoons of milk to achieve the desired thickness for the cream (you can add a little more milk).
5 minUtensili necessari:Ciotola per mescolare - 7
Pour the cream using a pastry bag, draw a slightly smaller circle on each piece than the cookie, and fill it with cream, then let the cream dry on the cookies. Drizzle the melted chocolate over the cream and serve the coffee cream cookies cold.
5 minUtensili necessari:
Sac à Poche
Fatti nutrizionali
Farinaper 100gBurroper 100gLatte liquidoper 100gZuccheroper 100gSaleper 100gZucchero a veloper 100gLatte liquidoper 100gOlio di maisper 100gCioccolatoper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.