John Myers
Contents
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Ingredients
For the dough:
- 200 g Cold butter or margarine
- 100 g Powdered sugar
- 1 Pck Vanilla sugar
- 1 Egg yolk
- 1 Pinch of salt
- 275 g Flour
- 30 g Baking cocoa
For the filling:
- 1 Pck Vanilla or chocolate pudding powder
- 300 ml Milk
- 150 g Butter or margarine
- Ground vanilla pods (optional)
- 100 g Powdered sugar
Instructions
- Whisk the butter, powdered sugar, vanilla sugar, egg yolk and a pinch of salt with a mixer for about 3 minutes.
- Sift the cocoa over the whisked mixture.
- Sift the flour over the whisked mixture.
- Mix everything with the hand mixer for about 2 minutes.
- Knead the dough with your hands.
- Wrap the dough in cling film and place in the freezer for 30 minutes (alternatively, put the dough in the refrigerator for 2 hours).
- Prepare the pudding according to the package instructions, but use 300 ml milk instead of the 500 ml indicated on the package. Then let the pudding cool for half an hour.
- Beat the butter or margarine, sifted powdered sugar, grated vanilla pods with a mixer for about 2 minutes to a creamy mass and set aside.
- Dust the worktop and rolling pin with flour and roll out half of the dough into a half-centimeter thick layer. Cut out biscuits with a round cookie cutter.
- Bake the cookies at 175 ° C top and bottom heat for 10 minutes.
- Add the cooled pudding to the butter-sugar mixture and stir into a cream.
- Let the baked biscuits cool down.
- Then put the filling in a piping bag (alternatively use a freezer bag and cut off a corner at the bottom), pour the filling onto half of the biscuits in a circular motion and use the untouched biscuits as a lid.
- Repeat steps 9-13 for the other half of the dough.
Nutrition
Serving: 100gCalories: 248kcalCarbohydrates: 52gProtein: 5.5gFat: 1.7g
