초콜릿 크림 샌드 쿠키 만들기 : Chocolate Cream Sand Cookies Recipe | Cooking tree

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate is often lower in sugar and can be more affordable when bought in bars.

Soften the unsalted butter at room temperature and mix it with powdered sugar and salt.

Add the egg yolk and vanilla extract, then sift in the cake flour and cocoa powder, mixing with a spatula.

Mix evenly by hand, then roll out to a thickness of 3mm on plastic wrap and refrigerate for about 1 hour.

Soften the unsalted butter and whip it with powdered sugar, then add cocoa powder and whip again.

Add the melted dark chocolate and whip thoroughly, then prepare in a piping bag fitted with a star tip (size 865).

Use a flower-shaped cookie cutter (4.5cm) and a smaller tip (1.8cm) to cut out shapes and place them on a baking tray.

Bake in a preheated oven at 160 degrees Celsius for about 13 minutes and let cool.

Pipe the cream onto the cookies to sandwich them and decorate with chocolate balls, then refrigerate for about 30 minutes to set.

Cooking Techniques

Spice Level:

Allergens