Bake Cookies

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Chocolate cookie with lemon cream filling



Cookie dough



 Materials

 2/3 cup sugar
 1 cup butter in room temperature
 1 egg
 1/2 tsp salt
 2 tsp vanilla
 30 gr. ground chocolate
 2 1/2 cups flour "up"

Dough preparation
In a large bowl mix sugar, butter, egg, vanilla and salt. Use the Power Blitzer handheld blender in medium speed, scraping the bowl in regular intervals, as soon as the mixture is light and fluffy, for 2-3 minutes. Add the flour and the ground chocolate. Blend the mix in low speed, scraping the bowl in regular intervals, until they are mixed well, for 2 to 3 minutes. If the dough is very soft, you must cover it and put in the fridge until it's firm enough in order to shape the cookies, 30 to 40 minutes. Ready to bake!

Cookie baking process
Preheat the oven at 175°C and lightly grease the Big Top cookie molds. Place baking paper in order to fill them and bake. Separate the dough in two equal parts and press it inside the molds, while keeping the molds straight. Place the filled Big Top Cookie in the oven and bake for 30 - 35 minutes. Insert a toothpick in the center of the cookie. When the toothpick comes out clean and the ends are done, the cookie is ready. Take out the molds of the oven in order for them to cool completely (about 20 - 30 minutes). The cookie will be very soft until it is cool. We suggest placing the molds in the fridge or the freezer, so as for the cookie not to break when you take it out of the mold. In order to take out the two halves of the cookie from the molds, place a plate on top of the mold and turn it upside down. We a slight pressure, free the cookie from the sides and softly pull the mold.

   
Lemon cream


 Materials

  500 gr. fresh cream
 110 gr. sugar
 60 γρ. fresh lemon juice
 Rind from 1 lemon
 

Execution
Pour the fresh cream with the sugar in a pot, stir and place on the stove. Use Robo Stir (automatic stirrer), your mixture will not stick or get burnt. As soon as the mixture begins to boil and starts to rise, lower the flame in medium and boil for 3 more minutes. Take out of the flame and add the lemon juice and rind.Stir and leave for 5 minutes for the cream to cool.

Serving
Spread the lemon cream on half the cookie, leaving 3 cm from the edge. Garnish the plate with the rest of the cream, together with chocolate pieces and enjoy!

  See other small cooking gadgets

 
     
Banana cutter   Egg cracker   Nutcracker