{Empire Biscuits} – Fursecuri Empire

empire biscuits-1-4b

Empire Biscuits, also known as Imperial Biscuits, German Biscuits or Double Shortbread, are sandwich cookies popular in UK, particularly Scotland. It is very similar to a linzer cookie, being formed by sandwiching 2 shortbread cookies together with raspberry jam. Nothing out of the ordinary till here, but then the cookie is glazed with a simple sugar glaze and decorated with half of glace cherry and that brings these cookies out of anonymity. Honestly, these biscuits shook my world the other day when I made them. I wasn’t expecting them to be this delicious, I thought they would turn out good, but nothing special and they blew me away.

empire biscuits-1-5b

And when I took the first bite I had a revelation – these tender, fragrant, sweet and tangy cookies are perfect and taste better than any store bought cookie you might ever have! The shortbread dough is easy to make and an absolute joy to work with, but the surprise comes when you bake it – it’s tender and melts in your mouth with every bite, leaving a rich, buttery taste behind. The cookies are filled with seedless raspberry jam and then topped with a tangy, delicate powdered sugar glaze which I chose to thicken with a touch of melted butter. And their taste made me remember what a lucky girl I am to have found a passion as strong as baking, how fortunate I am to be doing what I love and how happy this makes me.

{Empire Biscuits}
 
Author:
Ingredients:
Biscuits:
  • 140g butter, softened
  • 50g powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 250g all-purpose flour
  • 50g cornstarch
  • 1 pinch salt
Glaze and filling:
  • Seedless raspberry jam as needed
  • Candied cherries
  • 2 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 200g powdered sugar
Directions:
Biscuits:
  1. Combine the butter and sugar in a bowl and mix well with an electric mixer until fluffy and creamy.
  2. Add the egg and vanilla and mix well.
  3. Stir in the flour, cornstarch and salt and knead the dough just to bring it together into a ball. Wrap the ball into plastic wrap and place in the fridge for 30 minutes.
  4. Remove from the fridge and place on a floured working surface.
  5. Roll the dough into a thin sheet, about 3mm thickness.
  6. Cut small rounds of dough with a cookie cutter and place on a baking sheet lined with baking paper.
  7. Bake in the pre-heated oven at 350F - 180C for 10 minutes or until the edges begin to turn golden brown.
  8. Remove from the oven and allow to cool in the pan.
Glaze:
  1. Mix the melted butter and lemon juice in a bowl.
  2. Add the powdered sugar and mix well until the glaze is thick, but still runny. If needed, add more powdred sugar or lemon juice until the consistency is right.
  3. Sandwich the cookies two by two with ½ teaspoon of raspberry jam and place them on a wire rack or baking sheets.
  4. Drizzle the cookies with the sugar glaze and top with half of a candied cherry.

ROMANIAN

Mi s-a pus pata pe aceste fursecuri de foarte mult timp si iata ca in sfarsit m-am mobilizat si le-am facut. Ma amuza putin faptul ca acum cateva luni fursecurile erau mereu ultimele pe lista mea, insa in ultimul timp am postat destul de multe retete de fursecuri. Ce sa zic, e bine sa ai ce rontai cand ai pofta de ceva dulce. Adevarul e ca ultimele luni au fost un amestec de suisuri si coborasuri si entremet-urile au cazut pe un loc secund, orientandu-ma spre deserturi care nu iau zile intregi de pregatire. Pentru ceva timp am simtit inclusiv ca imi lipseste inspiratia, sentiment care nu e tocmai placut pentru o persoana atat de creativa ca mine. Dar sunt aici, alive and kicking.. and baking.. si am multe retete planificate, asa ca stati aproape.

empire biscuits

Avand origini britanice (mai bine zis, scotiene), aceste fursecuri sunt lipite intre ele cu gem de zmeura, apoi acoperite cu o glazura simpla de zahar pudra si zeama de lamaie pe care mi-am luat libertatea sa o imbogatesc cu putin unt topit. O data glazurate, fursecurile sunt decorate cu o jumatate de cireasa confiata. Au fost o revelatie pentru mine, nu ma asteptam sa fie atat de gustoase, sa se topeasca efectiv in gura. Gustand din aceste fursecuri mi-am adus aminte cat de norocoasa sunt ca am o astfel de pasiune, cat de norocoasa sunt ca pot face asa ceva si ca pot sa si gust din ceea ce fac, ce sentiment placut cand ii vezi pe ceilalti bucurandu-se de deserturile tale si cata fericire imi aduce gatitul si prajituritul. E una dintre minunile vietii mele dupa fiul meu si sunt extrem de recunoscatoare pentru aceste cadouri pe care viata si Cel de Sus mi le fac. Ce vreau eu sa spun, oricat de clisei ar suna, e urmatorul lucru: faceti ceea ce va place, pasiunile sunt cele care ne ofera provocarile cele mai mari si mai importante, acele provocari care ne ajuta sa crestem si tot ele sunt cele care ne aduc si cele mai mari satisfactii!

Ingrediente:

Biscuiti:

  • 140g unt la temperatura camerei
  • 50g zahar pudra
  • 1 ou
  • 1 lingurita extract de vanilie
  • 250g faina alba
  • 50g amidon de porumb
  • 1 praf de sare

Glazura si umplutura:

  • Gem de zmeura fara samburi
  • Cirese confiate
  • 2 linguri unt topit
  • 2 linguri zeama de lamaie
  • 200g zahar pudra

Mod de preparare:

Biscuiti:

  1. Mixati untul si zaharul pana obtineti o compozitie cremoasa, albicioasa. Adaugati oul si vanilia si mixati bine.
  2. Incorporati faina, amidonul si un praf de sare si framantati cat de putin aluatul, doar cat sa-i dati forma unei bile. Infasurati in folie alimentara si dati la frigider 30 minute.
  3. Transferati aluatul pe masa de lucru infainata si intindeti o foaie dubtire de aproximativ 3mm grosime. Taiati fursecuri cu un cutter rotund si asezati fiecare fursec pe o tava de copt tapetata cu hartie de copt.
  4. Coaceti in cuptorul pre-incalzit la 180C pentru aproximativ 10 minute sau pana cand marginile incep sa devina aurii.
  5. Lasati sa se raceasca in tava apoi lipiti biscuitii doi cate doi cu gem de zmeura fara seminte. Asezati biscuitii pe un grilaj sau o tava mare.

Glazura:

  1. Amestecati untul topit, zeama de lamaie si zaharul pudra intr-un bol. Adaugati zahar in plus daca glazura e prea lichida, sau zeama de lamaie daca e prea groasa. Consistenta ideala e curgatoare, dar nu extrem de lichida.
  2. Glaurati fiecare fursec in parte cu 1 lingura de glazura si decorati cu o jumatate de cireasa confiata.

empire biscuits

 

{Cherry Chocolate Scones} – Scones cu cirese

cherry chocolate scones

Cherries are in full season here – red, pink, white, dark red, all sorts of colors are available. My favorites are the Amarena cherries, dark and slightly bitter, with plenty of flesh and juice, the kind of cherries that stain your fingertips and clothes… stains that bring many childhood memories back, the kind of stains that I don’t mind anymore. I loved climbing trees to pick these up when I was a kid and the taste of freshly made cherry jam is something that I will never forget.

I couldn’t let the season go by without making some dessert with cherries – my Facebook feed is loaded with cherry desserts, from clafoutis, crumble, ice creams or cheesecakes and I felt inspired. And thus these cherry chocolate scones were born. I do think cherries and chocolate are a match made in heaven so a few chocolate chips were thrown in the batter just to melt during baking and take these scones more to the decadent side rather than the healthy, breakfast kind of snack. I enjoyed these more than I should have (guilty as charged for eating them with plenty of butter) and scones is something I’ll surely be making again in a different combination – such a versatile dessert!

{Cherry Chocolate Scones}
 
Author:
Serves:: 8 scones
Ingredients:
  • 100g whole wheat flour
  • 180g all-purpose white flour
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 60g white sugar
  • 80g butter, chilled
  • 125ml milk, chilled
  • 125g cour cream, chilled
  • 150g cherries, pitted and chopped
  • 50g dark chocolate chips
Directions:
  1. Pre-heat your oven to 375F - 190C and line a large baking tray with parchment paper. Sprinkle the parchment paper with a thin layer of flour and place aside.
  2. Combine the flours, salt, baking powder, baking soda and sugar in a bowl and mix well.
  3. Add the cherries and chocolate chips and mix.
  4. Grate the chilled butter (I chilled mine in the freezer for 30 minutes before use) on a large grater and place it in the flour mix.
  5. Using a fork, mix the butter with the flour until the mix looks sandy.
  6. Stir in the milk and sour cream and give it a quick mix with the fork until a dough forms. Don't knead the dough at all!
  7. Transfer the dough on your prepared baking pan and gather it into a round without kneading it, as thick as 1-inch. Add a sprinkle of flour if the dough it's sticky.
  8. Using a knife sprinkled with flour, cut the round of dough into triangles and carefully separate the scones out on your baking tray.
  9. Bake for 12-15 minutes until golden brown and well risen.
  10. Allow them to cool in the pan before serving.

cherry chocolate sconesROMANIAN

Suntem in plin sezon al cireselor si e o placere sa mergi la piata – cirese negre, amarui, albe, mai carnoase, mai putin carnoase ori visine, oferta e variata. E imposibil sa nu te inspire varietatea asta de fructe disponibila in aceasta perioada. Si pagina mea de Facebook e plina de deserturi cu cirese – creme, cheesecake, clafoutis, crumble si lista continua. Asa ca m-am gandit sa fac ceva diferit si asa au iesit aceste scones. Scones sunt un fel de biscuiti de origine englezeasca care se servesc la ceaiul de la ora 5 alaturi de o cana din ceaiul preferat. Mie una mi se pare ca scones se situeaza la granita dintre desert si snack, cu toate ca reteta de azi merge mai degraba spre decadenta intrucat pe langa cirese am adaugat si ceva picaturi de ciocolata. Ce a iesit e un desert care chiar m-a impresionat.. si eu nu sunt usor de impresionat. Am mancat scones cu unt in nestire (guilty as charged) si mi-am promis ca voi mai face si in alte combinatii.

Ingrediente:

  • 100g faina integrala
  • 180g faina alba
  • 1/4 lingurita sare
  • 1 1/2 lingurite praf de copt
  • 1/4 lingurita bicarbonat
  • 60g zahar alb
  • 80g unt rece (de la congelator)
  • 125ml lapte, rece
  • 125g smantana acra, rece
  • 150g cirese fara samburi, tocate
  • 50g picaturi de ciocolata (sau bucati)

Mod de preparare:

  1. Pre-incalziti cuptorul la 190C si tapetati o tava mare cu hartie de copt. Presarati putina faina pe suprafata tavii si dati deoparte.
  2. Amestecati faina integrala, faina alba, sarea, praful de copt, bicarbonatul si zaharul intr-un bol. Adaugati ciresele si ciocolata.
  3. Scoateti untul din congelator si radeti-l pe razatoarea mare. Adaugati untul peste faina si amestecati cu o furculita pana obtineti un amestec nisipos.
  4. Incorporati laptele si smantana reci si amestecati tot cu furculita doar cat sa obtineti un aluat cat de cat omogen. Nu framantati aluatul!
  5. Transferati aluatul pe tava de copt si formati cu mainile infainate un cerc gros de 2.5-3cm grosime aproximativ.
  6. Taiati aluatul in tringhiuri cu un cutit infainat si separati scones pe tava de copt pentru a avea loc sa creasca.
  7. Coaceti pentru 12-15 minute pana cresc bine si devin aurii.
  8. Lasati sa se raceasca in tava.

cherry chocolate scones

{Peanut Butter Pretzel Cookies} – Fursecuri cu unt de arahide

peanut butter pretzel cookies

I’m eagerly waiting for Food Bloggers Conference next week in Bucharest. It’s the second edition in Romania and the first I’m going to. I’m excited to be honest. Meeting fellow bloggers, taking part at the food photography workshop and hearing the stories of famous chefs can only be inspiring, right?! I will be sharing pictures from the event on Facebook and Instagram so make sure you’re following me there if you want to know more about the conference and the food photography workshop I will be taking part at during the conference.

victoria sponge cake-1-16

Until then though, here’s a recipe I made last week – peanut butter pretzel cookies. I had some peanut butter leftover in a jar I found as I organized the cupboard I store all my baking ingredients in. And I just wanted to clear the space so these cookies were born. It happened that I’ve also been reading about Momofuku Milk Bar pretzel cake lately and I had some pretzels as well so I could say these cookies were inspired by that. Plus, I love the mix of sweet and salty, so there you have it – sweet, moist cookies with salty pretzel bits in the batter, drizzled with melted chocolate and sprinkled with additional pretzels. I gotta say that from every peanut butter recipe I made before, this was the best – the cookies were moist and stored well for almost 1 week, the batter was easy to work with and the decorating was so much fun!

{Peanut Butter Pretzel Cookies}
 
Author:
Serves:: 20-25 cookies
Ingredients:
  • 200g all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 115g butter, softened
  • 115g peanut butter, room temperature
  • 150g dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 80g pretzels, crushed
  • 40g chocolate to decorate
  • Crushed pretzels to decorate
Directions:
  1. Pre-heat your oven to 350F and line 2 baking trays with parchment paper.
  2. Sift the flour, baking powder and salt in a bowl.
  3. Mix the butter, peanut butter and sugar in a bowl for 5 minutes until creamy.
  4. Add the egg and vanilla, as well as sour cream and give it a good mix for a few minutes.
  5. Using a spatula, incorporate the flour and pretzels.
  6. Form small balls of dough (or use an ice cream scoop) and flatten them slightly on your prepared baking trays.
  7. Bake for 12-15 minutes until the edges of the cookies begin to turn slightly golden brown.
  8. When done, allow to cool in the pan.
  9. Decorate the cookies with melted chocolate and crushed pretzels.
Notes
1. You can add chocolate chips or mini marshmallows in the batter as well.
2. Pretzels or salted sticks are both great for this recipe.

peanut butter pretzel cookiesROMANIAN

In ultimul timp am fost destul de obsedata de torturile Momofuku Milk Bar, in special de cel cu ciocolata si pretzels (covrigei sarati sau sticksuri). Probabil ca il voi face la un moment dat, insa pana atunci va arat astazi o reteta de fursecuri cu unt de arahide si covrigei sarati inspirata de acel tort, o combinatie clasica de dulce si sarat care mie una imi place enorm. Decorate cu putina ciocolata topita, fursecurile au fost mai mult decat delicioase.

In alta ordine de idei, saptamana viitoare e Food Bloggers Conference, editia 2015 la care voi fi si eu prezenta. Va tin la curent cu ce se intampla pe Facebook, dar mai ales pe Instagram.

Ingrediente:

  • 200g faina alba
  • 1 lingurita praf de copt
  • 1/4 lingurita sare
  • 115g unt moale
  • 115g unt de arahide la temperatura camerei
  • 1 ou
  • 1 lingurita extract de vanilie
  • 2 linguri smantana acra
  • 80g covrigi sarati sau sticksuri, faramitati
  • 40g ciocolata pentru decor
  • Covrigeti faramitati tot pentru decor

Mod de preparare:

  1. Pre-incalziti cuptorul la 180C si tapetati 2 tavi de copt cu hartie de copt.
  2. Cerneti faina cu sarea si praful de copt.
  3. Mixati untul, untul de arahide si zaharul intr-un bol pentru aproximativ 5 minute pana obtineti o crema.
  4. Adaugati oul, smantana si vanilia si mixati bine.
  5. Folosind o spatula, incorporati faina si covrigeii.
  6. Formati bile mici de aluat (puteti folosi o lingura de inghetata) si asezati-le pe tavile pregatite. Aplatizati fiecare fursec usor si coaceti pentru 12-15 minute pana marginile incep sa devina aurii.
  7. Lasati fursecurile sa se raceasca in tava.
  8. Decorati cu ciocolata topita si covrigeti faramitati.

peanut butter pretzel cookies

{Peanut Butter Sandwich Cookies} – Fursecuri cu ciocolata si unt de arahide

peanut butter sandwich cookies

I love this time of the year when it’s warm enough to rock my spring clothes to the market and buy the freshest ingredients available. The morning sun is incredibly inspiring, I can’t believe how much I missed the sunshine during the winter when we literally had weeks of not seeing the sun – seems to be a very weird phenomenon which only occurs once every couple of years. I’m a sun person, I need it to boost up my mood, although looking up the window now I could easily assume winter is back with 3C, clouds and a few snowflakes.

I love baking my way through this time of the year. It’s still cold enough to turn on the oven, but warm enough to open the door to our tiny balcony and enjoy the fresh spring air. Therefore, the day I made these cookies I also made a cake which I will be posting the next few days as well. These cookies were impressive to be honest – the fudgy chocolate cookies and the silky peanut butter frosting are a match made in heaven, especially if you like peanut butter as much as I do. These were the perfect treat during my photography hours later that day  – when you’re in your tiny homemade studio, taking pictures for about 2 hours, you could literally use a tiny, sweet treat.

Peanut Butter Sandwich Cookies are the dream of every chocoholic who loves peanut butter as well. The brownie cookies are chewy, moist, fudgy and they would be great by themselves, but the silky, delicate peanut butter frosting brings them up a notch and elevates their taste to something you can barely stop eating, that good they are!

{Peanut Butter Sandwich Cookies}
 
Author:
Ingredients:
Brownie Cookies:
  • 200g dark chocolate, chopped
  • 40g butter
  • 2 eggs
  • 150g white sugar
  • 1 teaspoon vanilla extract
  • 45g all-purpose flour
  • ½ teaspoon baking powder
  • 50g dark chocolate, chopped
  • 50g salted peanuts, chopped
Peanut Butter Frosting:
  • 80g powdered sugar
  • 140g smooth peanut butter
  • 40g butter, softened
  • 40ml heavy cream
  • 1 teaspoon vanilla extract
Directions:
Brownie Cookies:
  1. Mix the chocolate and butter in a heatproof bowl and melt them together over a hot water bath. Remove from heat and let the mixture cool down.
  2. Mix the eggs with sugar in a bowl and whip until triple in volume.
  3. Stir in the vanilla extract then add the melted chocolate.
  4. Fold in the flour, sifted with baking powder.
  5. Add the chocolate and peanuts then place the batter in the fridge for 1 hour.
  6. Spoon dollops of batter on a baking tray lined with parchment paper.
  7. Bake the cookies in the preheated oven at 350F for 10-15 minutes, but not more. They're not supposed to dry out - in fact, they will be incredibly soft when you remove them from the oven.
  8. Let the cookies cool in the pan.
Peanut Butter Frosting:
  1. Combine the peanut butter, powdered sugar, softened butter and vanilla in a bowl.
  2. Mix until fluffy, about 5 minutes, then stir in the cream and mix a few more minutes.
  3. Fill the cookies, two by two, with a dollop of peanut butter frosting.


ROMANIAN

Ne place untul de arahide, ce sa mai! Insa nu ne place pe paine, ci in fursecuri sau prajituri, ciudatenii de papile gustative, ce sa zic! Asa ca orice borcan pe care il cumpar se transforma in vreun fursec crocant, vreo prajitura dichisita sau in aceste fursecuri umplute cu o crema de unt de arahide di-vi-na! Fursecurile sunt moi, dense, ca o negresa veritabila, iar crema e aerata si aromata.

Ingrediente:

Fursecuri cu ciocolata:

  • 200g ciocolata neagra, tocata
  • 40g unt
  • 2 oua
  • 150g zahar alb
  • 1 lingurita extract de vanilie
  • 45g faina alba
  • 1/2 lingurita praf de copt
  • 50g ciocolata neagra, tocata
  • 50g alune sarate, tocate (miez de nuca, migdale, fistic)

Crema de unt de arahide:

  • 80g zahar pudra
  • 140g unt de arahide
  • 40g unt moale
  • 40ml frisca lichida
  • 1 lingurita extract de vanilie

Mod de preparare:

Fursecuri de ciocolata:

  1. Amestecati ciocolata si untul intr-un bol si topiti-le pe baie de aburi. Luati de pe foc si lasati compozitia sa se raceasca.
  2. Mixati ouale cu zaharul intr-un bol pana isi tripleaza volumul.
  3. Adaugati vanilia si amestecul de ciocolata cu unt.
  4. Incorporati faina cernuta cu praful de copt, apoi adaugati ciocolata tocata si alunele.
  5. Dati aluatul la frigider pentru 1 ora apoi puneti cu o lingura aluat intr-o tava de copt tapetata cu hartie de copt.
  6. Coaceti fursecurile la 180C pentru 10-12 minute, nu mai mult. Fursecurile vor fi fragile imediat dupa ce le scoateti din cuptor, asa ca lasati-le sa se raceasca in tava.

Crema de unt de arahide:

  1. Combinati untul de arahide, zaharul pudra, untul si vanilia intr-un bol si mixati cateva minute.
  2. Adaugati frisca lichida si mai mixati pana obtineti o crema aerata, pufoasa.
  3. Umpleti fursecurile doua cate doua cu aceasta crema.

peanut butter sandwich cookiespeanut butter sandwich cookies-1-6bbb

 

{Bacon Cookies} – Fursecuri cu bacon

bacon cookies

Well I finally did it – I’ve been dreaming about these bacon cookies for weeks literally, but always managed to prioritize my baking differently.. until a few days ago that is when I bought some smoky, delicious bacon just for these cookies! It’s not a mistake – these cookies have been designed to include bacon in the ingredient list and it’s not something I recommend replacing! Bacon is the key ingredient, the one that makes these cookies what they are! Together with bacon, you’ll also find crushed potato chips, chocolate chips and mini-marshmallows on the ingredient list. It’s probably one of the weirdest combination I’ve ever made in terms of cookie flavors, but God, they turned out heavenly. I’ve always loved the mix of sweet and salty (hello cheese pasta with sugar on top!!), so my taste buds were prepared for something delicious, but little I knew they would turn out this epic! I’m not even kidding, they are epic and how could they not be when they have one of the best things ever invented by man – bacon!

These bacon cookies are chewy when you first bite into them, but the next moment they turn crunchy due to the addition of potato chips and the flavors reveal to your taste buds one by one, building into a delicious, slightly smoky taste that lingers on your palate. There’s nothing I would change about these cookies – oh wait, maybe one thing – I would add a few crushed pretzels next time for even more texture and taste. They are incredible, I’m not kidding!

{Bacon Cookies}
 
Author:
Serves:: 20
Ingredients:
  • 110g butter, softened
  • 200g white sugar
  • 1 egg
  • 140g all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 100g salted potato chips, crushed
  • 8 bacon slices
  • 50g dark chocolate chips
  • 30g mini-marshmallows
Directions:
  1. Heat a non-stick pan over medium flame and fry the bacon until crisp. Remove it on paper towels and let the bacon slices cool completely.
  2. Crush the bacon slices into smaller pieces and place aside.
  3. Sift the flour with baking powder and baking soda in a bowl and place aside.
  4. Pre-heat your oven to 350F and lined 2 baking sheets with baking paper.
  5. Mix the butter with sugar for 5 minutes until creamy and fluffy.
  6. Add the egg and mix well.
  7. Stir in the flour mixture just until incorporated then fold in the potato chips, bacon slices, chocolate chips and marshmallows.
  8. Drop spoonfuls of batter on your prepared pans and bake in the oven for 12-15 minutes at most until the edges turn golden brown.
  9. Let the cookies cool in the pan before serving.


ROMANIAN!

Fursecuri cu bacon – da, acel bacon pe care il stim cu totii, sunculita aceea felii, usor afumata, absolut delicioasa – nu s-a strecurat nicio greseala in titlul retetei! Recunosc ca mereu mi-a placut combinatia dulce-sarat (mananc paste cu branza sarata si zahar din belsug) asa ca visez la aceste fursecuri de saptamani intregi. Papilele mele abia au asteptat intalnirea cu aceste fursecuri, dar zau ca nu ma asteptam sa fie atat, dar atat de bune. Nu as schimba nimic la aceasta reteta – de fapt, mint, as adauga data viitoare cativa pretzels (covrigei sarati) sfaramitati pentru un plus de textura si gust.

Ingrediente:

  • 110g unt, temperatura camerei
  • 200g zahar
  • 1 ou
  • 140g faina alba
  • 1/4 lingurita praf de copt
  • 1/4 lingurita bicarbonat
  • 100g chipsuri de cartofi sfaramitati
  • 8 felii de bacon
  • 50g fulgi de ciocolata neagra (sau ciocolata neagra tocata)
  • 30g bezele moi (mini-marshmallows)

Mod de preparare:

  1. Primul lucru pe care il aveti de facut este sa frigeti feliile de bacon pana devin crocante. Scoateti feliile de bacon pe prosoape de hartie si lasati-le sa se raceasca, apoi sfaramitati-le.
  2. Cerneti faina cu praful de copt si bicarbonatul.
  3. Preincalziti cuptorul la 180C si tapetati 2 tavi cu hartie de copt.
  4. Mixati untul cu zaharul cel putin 5 minute pana obtineti o compozitie pufoasa, cremoasa.
  5. Adaugati oul si mixati bine.
  6. Incorporati faina, apoi adaugati chipsurile de cartofi, baconul, ciocolata si bezelele moi si incorporati-le usor cu o spatula.
  7. Puneti gramajoare de aluat pe tavile de copt pregatite si coaceti la 180C pentru 12-15 minute pana marginile fursecurilor devin usor aurii.
  8. Lasati fursecurile sa se raceasca in tava.

bacon cookies