Caution, the screen is not edible.
Butter cookies, toffee and chocolate/grape sparrow
There's nothing like a rainy afternoon to scare parents who don't want their kids stuck in front of a screen just because it's cold outside.
My solution (and it's true, I'm biased) is to always involve the children in baking together.
The occupation with the dough and the enthusiasm for the products always brings them to a good mood and satisfaction, not to mention the celebration that accompanies the tasting and the refreshments for neighbors and friends.
But here too it's tricky, you can't bake complex and complicated things with the children, you have to speak their language and ask them about content from their world, and what's more true than a chocolate bar?
Bake with the kids.
Butter cookies with toffee cream and chocolate
Ingredients for the recipe
for the cookie dough
320 grams of flour (2 cups plus a quarter cup)
140 grams powdered sugar (a cup plus 2 tablespoons)
20 grams of instant vanilla pudding (2 tablespoons)
½ teaspoon of salt
200 grams cold butter cut into cubes
2 egg yolks
½ teaspoon vanilla extract (optional)
For toffee coating
135 grams milk toffee candies (caramel color)
3 tablespoons of sweet cream
for chocolate
120 grams of milk chocolate
1 tablespoon oil
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Preparation
How do you make butter, toffee and chocolate cookies?
1
Put all the dough ingredients, in the order they appear, into a food processor with a metal blade and process for 1-2 minutes, until you get a uniform and smooth dough.
2
Cut the dough into 2 parts.
Roll each part into a 5-7 mm thick sheet and cut out circles with a diameter of 5-6 cm.
3
Place on a tray lined with baking paper and cool in the refrigerator for about 10 minutes.
In the meantime, set the oven to 175 degrees.
4
Bake the cookies for 10-12 minutes.
Remove from the oven, wait a minute and gently transfer to a cooling rack.
5
Heat the sweet cream a little in the microwave (10-15 seconds on medium heat) and pour over the toffee candies.
Return to the microwave for a short additional heating of 10 seconds.
Mix well until a smooth mixture is obtained.
6
In a separate bowl, melt the chocolate and oil in the microwave, in pulses of 10 seconds until a smooth cream is obtained.
7
Assembling the cookies: pour over each cookie, in the center, a teaspoon of the melted toffee mixture and after you finish with all the cookies, wait about a minute for the toffee to solidify.
Pour a spoonful of toffee in the center of each cookie/vine sparrow
8
Drizzle streaks of the melted chocolate mixture over each cookie with your free hand and refrigerate until it solidifies.
Sprinkle chocolate liberally/grape sparrow
Storage: the cookies are tastier after cooling in the refrigerator and it is advisable to keep them refrigerated in an airtight container.
It is not recommended to keep outside or in the freezer, due to extreme temperatures that may damage the texture of the cookie and its coatings.
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