Choco Grace cookie

Name: Choco Grace cookie
Cook time: 3 min
Total time: 3 min
Ingredients: Ingredients for the cookies; 100 g soft butter; 3 tbsp coconut blossom sugar; 3 tbsp pudding powder; 1 tsp baking powder; 1 pinch of salt; 1 egg; 175 g six-grain flour; a little plain flour to sprinkle over the dough; Ingredients for the chocolate filling; 2 tbsp nut paste (cashew); 2 tbsp water; 2 tbsp cocoa powder; 1 tbsp honey

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A delicious homemade cookie for all little princes and princesses. Perfect for baking together on a Sunday afternoon.

Ingredients

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Quantity:

Ingredients for the cookies
100 g soft butter
3 tbsp coconut blossom sugar
3 tbsp pudding powder
1 tsp baking powder
1 pinch of salt
1 egg
175 g six-grain flour
a little plain flour to sprinkle over the dough

Ingredients for the chocolate filling
2 tbsp nut paste (cashew)
2 tbsp water
2 tbsp cocoa powder
1 tbsp honey

Preparation method

How do you make this?

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Preparation method for chocolate filling

Mix the ingredients for the chocolate filling thoroughly together.
Add an extra tablespoon of water if necessary so that the paste is easy to spread.

Preparation method for cookies

Beat the butter, sugar, pudding, and baking powder creamy with a pinch of salt. Fold in the egg and flour with a spatula.

Once everything is well mixed, form a flat ball and place the dough on a sheet of baking paper.
Flatten the dough and place a layer of baking paper over it.
Let it cool for 2 hours in the refrigerator.
Remove the top layer of baking paper and sprinkle the dough with a little flour.
Place the baking paper back on the dough and flip it over.
Sprinkle the other side of the dough with a little flour and place the baking paper back on the dough here as well.
Roll out the dough between the 2 sheets of baking paper to a thickness of 3 mm.
Press the cookie stamp with the name into the dough. Dip the stamp in a little flour each time, tapping off the excess flour. This way, the shape won't stick to the dough.
Cut out the cookies with the name using a slightly larger serrated circle.
Place the cookies on a baking sheet lined with baking paper.
Bake the cookies for 10 minutes in a preheated oven at 180 °C.
Let the cookies cool and spread one side with the chocolate filling.
Cover with a second cookie.

Tips

Keep your entire batch dry cookies without chocolate filling in a sealed box and only brush them the day you want to pick them up. With chocolate filling, the cookies cannot be kept for long outside the fridge because we work without preservatives. You can also use the chocolate filling as chocolate spread on the sandwich. The chocolate spread will remain good for at least 1 week if you save it in the fridge. If the dough gets too weak and sticky, it's best to let it set back in the fridge. Roll the leftover dough back into a ball, knead and roll out. You can also freeze the unbaked dough for later. This way nothing is lost.