1 packet
1 teaspoon liquid vanilla
1/4 teaspoon salt
1 egg white
1 teaspoon rose water
1 egg white
1 teaspoon rose water
2 tablespoons plain cocoa powder
50 grams powder cream caramel
1 large egg
2 teaspoons baking powder
2 tablespoons of lemon juice
1 teaspoon corn oil
1 cup butter, at normal temperature
2 1/2 cups flour
2 1/4 cup powdered fine sugar
How to prepare:
1 Bring short rimmed trays.
2 The dough:
1 In a mixer bowl, put the cream caramel powder and butter. Install the stirring paddle and work on medium speed for 2 to 3 minutes. Add the vanilla, eggs, flour, salt and baking powder. Work on medium speed until you have a smooth dough.
2 Take about a third of the amount of the dough and place it between two pieces of parchment paper. Using the rolling pin, roll the dough to a thickness of approximately 4 mm.
3 Using biscuit cutters according to the shape you prefer, cut the dough into an even number of pieces. Place the pieces in the trays, leaving an inch apart. Complete the rest of the dough in the same way
4 Install the mesh rack in the center of the oven. Preheat the oven to a temperature of 180 m. Bake the biscuit for 8 to 10 minutes, until the bottom is golden brown. Take the biscuits out of the oven and transfer them to a metal mesh. Invited the biscuit to cool completely.
Sugar sauce:
1 In a deep dish put egg white and lemon juice. Using a fork my heart material to homogeneous. Add sugar, rose water and oil. Keep stirring until you have a smooth sauce.
2 In a small plate, put the amount of cocoa and add an amount of sugar sauce to it and stir until you get a smooth cocoa sauce.
3 Take a biscuit and put a little cocoa sauce in the center. Place a second piece of biscuit over the cocoa sauce and press lightly so that the two layers are completely attached.
4 Using a small tablespoon, put an amount of sugar sauce on the biscuit to cover it completely. Leave the sauce to dry completely, then garnish with more cocoa sauce
Leave a Reply