January 6, 2019

Christmas is over but who says the cookie season has to be too? Seems like the winter just got started. And I say as long as there is snow outside it’s legitimate to make cookies!

  • 100ml milk
  • 60ml Baileys
  • ⅓ package vanilla pudding powder
  • 20g brown sugar
  • 33g butter

_ start by making the pudding cream [needs to cool down completely]
_ combine all ingredients [minus the butter] in a small pot
_ heat and stir until pudding powder is completely dissolved and cream thickens
_ remove from the heat and stir in butter
_ transfer to a bowl and cover with cling foil [press the cling foil onto the surface so you don’t get a ‘pudding crust’]
_ leave to cool down in the fridge or in winter on the balcony [cover to keep thievs away – see picture]

  • 210g flour
  • ½ teaspoon baking powder
  • pinch salt
  • 90g powdered sugar
  • 1 tablespoon vanilla
  • 30ml Baileys
  • 2 egg yolks
  • 100g butter [room temperature]

_ to prepare the cookie dough combine flour, baking powder, salt and vanilla and form a little volcano on a work surface
_ place vanilla, Baileys, eggs and butter in the center and knead to combine
_ knead until dough is silky smooth

_ cover dough in cling foil and rest 30 minutes in the fridge
_ preheat oven to 180°C
_ dust a work surface and roll out the dough [3mm thick]
_ cut out pairs of cookies [one with, one without a cut-out]

_ place cookies on a baking sheet lined baking tray

_ bake for about 10 minutes [cookies shouldn’t really start to brown]
_ once baked immediately take cookies off the baking tray so they don’t keep baking
_ leave to cool down

_ slightly whip the pudding cream to make it smooth
_ spoon into a piping bag
_ pipe a thin layer of cream between each cookies combo

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