Ingredientes
Harina100 grams
Mantequilla60 grams
Leche líquida1 teaspoon- Nescafe1 teaspoon
Azúcar2.5 tablespoons
Sal0.1 pinch
Azúcar en polvo1 cup- Leche líquida4 teaspoons
- Nescafe0.3 teaspoon
Aceite de maíz1 teaspoon
Chocolate30 grams
Pasos
- 1
In a bowl, beat the butter slightly, then add the sugar and beat at medium speed for two minutes.
2 minutosHerramientas necesarias:
Tazón para mezclar - 2
Add the dissolved Nescafe, liquid milk, flour, and salt, and stir the mixture with a spatula without over-kneading until the ingredients are combined.
3 minutosHerramientas necesarias:
Espátula - 3
Gather the dough, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.
30 minutos - 4
Roll out the dough between two sheets of parchment paper to a thickness of 3 mm and cut out 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 cooked.
10 minutosHerramientas necesarias:
Bandeja para hornear
Horno - 5
Remove the baking sheet from the oven and let it cool completely.
5 minutos - 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 minutosHerramientas necesarias:Tazón para mezclar - 7
Pour the cream into 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 minutosHerramientas necesarias:
Manga Pastelera
Datos nutricionales
Harinapor 100gMantequillapor 100gLeche líquidapor 100gAzúcarpor 100gSalpor 100gAzúcar en polvopor 100gLeche líquidapor 100gAceite de maízpor 100gChocolatepor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.