🧈Ingredients🧈.
*[ Plain dough (6cm dia. for 8 sand cookies)]*
50 g unsalted butter
30g powdered sugar
15g whole egg
A pinch of vanilla oil
15g almond powder
90g flour
*[ Cocoa dough (6cm dia. for 8 sand cookies)
50 g unsalted butter
30g powdered sugar
15g whole egg
A pinch of vanilla oil
15g almond powder
10 g cocoa powder
80g flour
*[ Black tea dough (6cm dia. for 8 cookie sandwiches)
50g unsalted butter
30g powdered sugar
15g whole egg
A little vanilla oil
15g almond powder
3g black tea (Earl Grey)
6g boiling water
90g flour
*[Baking]*
Roll out the dough to a thickness of 3 mm and cut out with a 6 cm dia. round mold.
Preheating 180°C
Baking at 160℃ for about 20~25 minutes (reverse back and forth for about 15 minutes)
In the video, I baked it for 23 minutes!
*Adjust the baking time according to the baking color as it depends on the oven.
*[ Sweet Chocolate Ganache (6 cm dia. for 24 sandwich cookies)
280 g sweet chocolate
Fresh cream (35%) 200g
25 g of syrup
Mouthfuls: round mouth No. 12
*About 17-20g was used per cookie!
*[ Caramel sauce (for 24 6cm dia. sand cookies)
50 g granulated sugar
1 tbsp water
50g heavy cream (45%) (600W for 40 seconds)
20 g unsalted butter
If you do not have 45% cream, you can use 35%!
*I used 4-5g per piece!
If you want to add more, please increase the amount!
*[ Decoration ]*
Chocolate for coating (sweet) 100g
100 g white chocolate for coating
Dried raspberries, to taste
Pistachios (chopped), to taste
Chocolate crunch (as needed)
In the video, the baked side of the “Silpan” sheet is the front side!
🍪How to make
0:00 Cookie dough (plain)
1:57 Cookie Dough (Black Tea)
3:13 Cookie dough (cocoa)
4:05 Roll out the dough
5:08 Cutting out the molds
7:01 Baking
8:27 Caramel sauce
10:18 Ganache
11:26 Sanding
14:34 Chocolate coating
17:25 Wrapping