This is also one of our favorite Sunday coffee cookies.
A short biscuit filled with jam and dipped in chocolate.
Well, tell me, who could resist?
It is quite simple, but the result is worth it.
Come on, let’s do it 😊.
Ingrediences:
200 g (1 ½ cup) all-purpose flour
175g (3/4 cup) butter room temperature
70 g (1/2 cup) powdered sugar
2 egg yolks
Pinch of salt
1 teaspoon rum
200 g (1 cup) strawberry or raspberry jam for filling
Chocolate:
170 g (1 cup) chopped dark chocolate or chocolate chips
30 g (1/4 cup) coconut oil
Instructions:
Preheat the oven at 200 °C (390 °F).
Beat softened butter with sugar, salt, egg yolks and rum at standing mixer until well combined.
Add the flour and mix by hand with a spatula. Transfer the dough to a piping bag fitted with a tip of your choice and pipe the sticks or wavy lines onto baking sheets lined with baking paper.
Bake in a heated oven until the sticks are lightly golden. According to the size of approx. 12-15 minutes.
Leave to cool on the tray.
Let the chopped chocolate melt
with the coconut oil over a water bath.
When the cookies are cooled, start fill them with jam and let them sit.
Dip each end in melted (not hot) chocolate and let it dry.
It is easy and delicious.
You have to try it.
HAPPY BAKING!!!
Baking cakes is my big passion, which I have hopelessly fall in love. Join me and I will tell you the secrets of perfect cakes. Step by step, together we will create a perfect cake, cupcake or pastry that will melt on the tongue.
