Double-dough cookies

Name: Double-dough cookies
Cook time: 1 h
Total time: 2 h
Yield: 20
Ingredients: baking paper; 80 g Butter; 1 pinch(es) Salt; 100 g demerara sugar; 50 g Sugar; 1 pck. Vanilla sugar; 1 Egg (Gr. M); 150 g Flour; 1 teaspoon, gestr. Baking Powder; 75 g Chocolate droplets (Zarbitter); 50 g soft butter; 25 g demerara sugar; 25 g Sugar; 1/2 pck. Vanilla sugar; 25 ml Milk; 60 g Flour; 4 TABLESPOONS Milk; 1 TABLESPOON Pistachio kernels; 1/2 TEASPOON grated organic orange peel; 100 g Caramel spread

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

Perfect double biscuit: crispy biscuit with chocolate outside, creamy favourite pastry inside

COOK TIME
60 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

baking paper
80 g Butter
1 pinch(es) Salt
100 g demerara sugar
50 g Sugar
1 pck. Vanilla sugar
1 Egg (Gr. M)
150 g Flour
1 teaspoon, gestr. Baking Powder
75 g Chocolate droplets (Zarbitter)
50 g soft butter
25 g demerara sugar
25 g Sugar
1/2 pck. Vanilla sugar
25 ml Milk
60 g Flour
4 TABLESPOONS Milk
1 TABLESPOON Pistachio kernels
1/2 TEASPOON grated organic orange peel
100 g Caramel spread

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line two baking trays with baking paper.
2
Cream butter, salt, brown sugar, sugar and vanilla sugar with the whisk of the mixer. Stir in 1 egg. Mix flour with baking powder. Quickly stir into the butter-egg mixture with chocolate drops. Place 1 heaped teaspoon of dough in small heaps on each tray at a distance. Bake in a hot oven for about 15 minutes. Remove, pull the cookies from the baking tray using the paper, let them cool down.
3
Quickly mix butter, brown sugar, sugar, vanilla sugar, milk, salt and flour to a smooth dough. If necessary, stir in approx. 4 tbsp. of milk to make the dough ready for spraying.
4
Finely chop the pistachio kernels. Stir the grated organic orange peel into the dough. Put into a piping bag with an open star-shaped spout (e.g. spout no. 172 from Städter). Spray 1 ring on the bottom of 20 cookies. Put 100 g caramel spread in a freezer bag, cut off a small corner and squirt a little in the middle of each ring. Place the remaining cookies on top and chill for about 30 minutes.