Snail Cookies (Viennese Cocoa Shortbread)
Overview
The recipe comes from French master baker Pierre Herme. The master's recipe is indeed well-deserved. The rich and mellow aroma of cocoa and butter combined with the crispy texture is definitely the best companion for afternoon tea. It is very delicious! Then make it look like your child likes it, and my son happily takes it to school to share with his classmates! This master is known as the Picasso of the baking world. His works are famous for their top-notch and precise ingredients, unique and cumbersome methods and unparalleled taste. The Viennese Cocoa Shortbread is almost the simplest of all his works. Although it looks inconspicuous, the most important thing is the taste of the final product, which will definitely make you feel the infinite charm of the master!
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Ingredients
Steps
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After softening the butter at room temperature, add powdered sugar and beat
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Add egg whites
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Sift 135g of low-gluten flour and 1g of salt, sift into the butter and mix well
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Divide into two parts, one part is three-quarters, and one part is one-quarter; sift 5 grams of cocoa powder into the large part, and the original batter into the small part
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Put it into a piping bag with a nozzle; squeeze the cocoa batter into a circular spiral pattern on the baking sheet to make the snail's shell, then squeeze out a half-circle of thin strips under the cocoa dough with the original batter to make the snail's body, and finally use black sesame seeds to make the snail's eyes. I made the leftover snails and rolled them into cookies. Preheat the oven to 180 degrees, middle layer, and bake for about 15 minutes.
