Chocolate Sandwich Butter Cookies

Overview

Crispy and sweet butter biscuits, sandwiched with melted chocolate in the middle, turn into sandwich biscuits after cooling, it is really delicious~ This biscuit recipe was edited for the baking journey, and I have just left the ranks of baking novices. I would also like to share some of my tips on making biscuits in the past few years with friends who are new to baking. If there are any mistakes, seniors please give me advice and learn from each other to a higher level.

Tags

• baking
• cookies
• butter
• egg liquid
• low gluten flour
• dark chocolate
• powdered sugar

Ingredients

Steps

1. 1 Cut butter into small pieces and soften at room temperature. (Cut the frozen butter into small pieces after taking it out of the refrigerator. It is summer now and will soon become soft and cannot be melted in a microwave oven.)

   

2. 2 Add powdered sugar and beat with a whisk until the butter is slightly pale. (Whistening butter is very important for making butter cookies, the key point is crispy.)

   

3. 3 Beat the eggs, add a small portion of them to the butter in two or three batches and mix well. (Never add butter to the egg liquid all at once to prevent the oil and eggs from separating.)

   

4. 4 The butter added with egg liquid is whipped evenly until it becomes fluffy and light. (The egg liquid and butter must all be stirred together)

   

5. 5 Sift in the cake flour all at once. (Four, or add cocoa powder, matcha powder, etc., must be sieved)

   

6. 6 Use a silicone spatula to press the flour and butter together until there is no dry flour left. (Do not knead excessively to prevent tendons.)

   

7. 7 Sprinkle a little dry flour on the silicone mat to prevent sticking.

   

8. 8 These two molds were chosen. (The mold can be replaced with various molds on hand)

   

9. 9 Use a rolling pin to roll out the dough into an even thickness. (If there is a rolling pin on the surface, sprinkle a little dry flour on it)

   

10. 10 Use a large mold to emboss the flower shape first.

    

11. 11 Then use a small mold to press out the hollow in the middle of half of the flower shape.

    

12. 12 Use a spatula to carefully remove the cookie dough.

    

13. 13 Line a baking sheet with parchment paper, and place biscuits in the middle of the baking sheet. (Allow a certain amount of space for each cookie or the like to prevent them from sticking to each other.) Place the baking sheet into the middle of the oven and heat up and down to 180 degrees for about 10 minutes.

    

14. 14 Chop the dark chocolate and put it into a piping bag. Melt the chocolate with hot water at about 70-80 degrees.

    

15. 15 After the biscuits are baked, set the rack to cool.

    

16. 16 Take out the melted chocolate, wipe off the water on the outside of the piping bag, and cut a small opening with scissors.

    

17. 17 Take a cookie without a hollow and pipe chocolate in a circle in the middle. (Don’t be greedy and squeeze too much chocolate)

    

18. 18 Cover with another hollow cookie

    

19. 19 After everything is done, it is recommended to put it in the refrigerator for a while. The time should not be too long.

    

20. 20 Rich dark chocolate with crispy butter biscuits.

    

21. 21 Store the prepared biscuits in a sealed container and consume them as soon as possible.