Ingredientes
Farinha100 grams
Manteiga60 grams
Leite líquido1 teaspoon- Nescafe1 teaspoon
Açúcar2.5 tablespoons
Sal0.1 pinch
Açúcar de confeiteiro1 cup- Leite líquido4 teaspoons
- Nescafe0.3 teaspoon
Óleo de milho1 teaspoon
Chocolate30 grams
Passos
- 1
In a bowl, beat the butter slightly, then add the sugar and beat at medium speed for two minutes.
2 minutosUtensílios necessários:
Tigela de mistura - 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 minutosUtensílios necessários:
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 minutosUtensílios necessários:
Tabuleiro de forno
Forno - 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 minutosUtensílios necessários:Tigela de mistura - 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 minutosUtensílios necessários:
Saco de Confeitar
Fatos nutricionais
Farinhapor 100gManteigapor 100gLeite líquidopor 100gAçúcarpor 100gSalpor 100gAçúcar de confeiteiropor 100gLeite líquidopor 100gÓleo de milhopor 100gChocolatepor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.