I made a slightly stylish chocolate cream sandwich cookie, which is a gluten-free cookie made with rice flour and sandwiched with cream made with cocoa powder. It would be nice to bake them according to the size of the can and give them as gifts.*Recipe* (Makes 8 cookies)Ingredients:For cookies65g rice flour20g almond powder40g powdered sugar5g cocoa powder50g unsalted butter20g eggFor chocolate cream25g unsalted butter50g powdered sugar15g cocoa powder20g milkHow to make:Make cookies1.In a food processor, combine 65g rice flour, 20g almond powder, 40g powdered sugar, and 5g cocoa powder.2.Add 50g of cubed and chilled unsalted butter and mix until smooth.3.Add 20g of eggs and mix until combined.You can make it without a food processor. You can make it in this order: unsalted butter at room temperature, powdered sugar, eggs, sift in the powders.4.Roll out the dough to a thickness of 3 mm and refrigerate for at least 30 minutes.5.Cut into 9.5 x 2 cm pieces.6.Bake in a preheated oven at 160 for 16 minutes.7.Once baked, let it cool.Make the chocolate cream (this time I used the leftovers from the Jell-O strawberry chocolate cake.The amount is adjusted according to the cookies I made this time) https://youtu.be/fl41q3McDFk8.In a bowl, soften 25 g unsalted butter at room temperature with a hand mixer.9.Sift in 50g of powdered sugar and 15g of cocoa powder and mix roughly.10.Add 20g of milk and mix thoroughly until it becomes a right consistency.11.Put the mixture into a piping bag fitted with a nozzle and pipe onto cookies (7).Sandwich with another cookie.I used about 85g of cream.12.The cream will be soft at room temperature, so chill it in the refrigerator.13.Done.It looks like a pastry from a fancy store.**8 65g 20g 40g 5g 50g 20g 25g 50g 15g 20g 65g 20g 40g 5g 50g 20g 3mm309.52cm16016https://youtu.be/fl41q3McDFk 25g 50g 15g 20g7185g
