Butter Cookies with Hot Cocoa

Name: Butter Cookies with Hot Cocoa
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 60g Powdered sugar; 100g High-gluten flour; 33g egg; 50g corn starch; 10g Unsweetened cocoa powder; 20g Caster sugar; 60g dark chocolate; 3 pcs cotton candy; 250ml water

by Ma Lin

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

There are very few four elderly people around my age who are still alive. The traditional customs retained by the elderly and the sense of unity of the family always make me feel happy. This is the essence of the New Year every year. On the last day of the holiday, let’s have a simple snack, fragrant butter cookies, we share the same taste.
I usually don’t like the original biscuits, because I like all kinds of desserts wrapped in nuts, candied fruits, dried fruits, and so on. Therefore, to me, the original cookies always feel light and ordinary. But this butter cookie, I really want to recommend it to everyone. It melts in the mouth and is crispy, very rich and creamy, and the taste is not monotonous at all. And used to match this snack is marshmallow hot cocoa, mellow and rich.

Butter Cookies with Hot Cocoa

1. After the butter is softened, add the powdered sugar, mix it with a spatula first, and then use a manual whisk to beat it evenly

2. Add whole egg liquid in portions

3. Whisk evenly every time, light and fluffy

4. Mix high-gluten flour and cornstarch through a sieve, and sift into the butter paste

5. Stir well

6. Put the batter into the piping bag

7. You can choose a variety of chrysanthemum mouths you like, and squeeze out the pattern on the baking tray covered with tin foil

8. The process of extruding the pattern

9. carry out

10. Preheat the box to 180°C, put it in the middle of the oven, and bake for about 20 minutes

11. Turn on medium heat and add water to a small pot

12. Add caster sugar

13. Add sugar-free cocoa powder after the granulated sugar has melted

14. After mixing well, add dark chocolate and heat to boiling

15. After boiling, turn off the heat, beat with a manual whisk for a while, and pour it into the cup while it’s hot

16. Put three marshmallows on the surface of the hot chocolate

Tips:
1. Whether the cookies are crispy or not has a lot to do with the butter. The butter must be whipped in one direction so that the air can be wrapped in, and the biscuits will expand during the baking process;
2. You can also directly use 150 grams of low-gluten flour to make this biscuit;
3. The quality of cocoa powder is very important, it is best to choose imported ones;
4. The cocoa butter content of dark chocolate must be greater than 50%, and the taste of hot chocolate will be mellow.