The important thing is to have fun and create some delicious treats!
Ingredients 3 / 4 cup of flour, a little more for dusting
1 / 4 cup unsweetened cocoa
3 / 4 teaspoon salt
1 / 4 teaspoon baking powder
powder 2 tablespoons unsalted butter, at room temperature
1 / 4 cup granulated sugar
1 / 4 cup brown sugar 1 large egg
,
plus 1 egg yolk 120 g of melted chocolate and cooled
1 / 2 teaspoon pure vanilla extract
1 / 4 cup plus 2 tablespoons of dulce de leche
Preparation Whisk together flour, cocoa, salt and lievito.Frullare butter and sugar with a mixer at medium speed up until you get a colored compound pallido.Sbattere the egg, egg yolk, chocolate and vanilla. Reduce speed to low and add the flour and the mixture in precedenza.Mettere the result obtained in transparent paper and leave in refrigerator for 1 ora.Su a lightly floured surface roll out the dough to a height of about 2 cm thick . Cut out 36 discs with a coltello.Dal it is almost impossible to find commercially molds in the shape of a bat here is a good remedy for half of their cookies, using a mold made of triangle a triangle with the point upward, the middle half of the biscuits, and then use a Formina half-moon to make the bat wings on each side of triangolo.Refrigerare for 30 minuti.Preriscaldate oven to 200 degrees. Bake 7 to 9 on each cookie not minuti.Lasciate raffreddare.Stendete chopped 1 teaspoon of dulce de leche and place on a cookie cut out. Dulce de leche
This typical Argentine sweet cream is the best stocked in supermarkets. Of course the homemade one is much more tasty. To put it from you at home is quite simple
l of whole milk 300 g sugar 1 vanilla bean
a pinch (less than 1 / 4 teaspoon) of baking
Place all ingredients in a saucepan. Bring to ebbollizione and cook over high heat until brown. Lower the heat and continue cooking over medium heat, stirring frequently for about two hours.
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