- sugar - 1 3/4 Cups
- unsalted butter at room temperature - 1 glass
- eggs, large - 4 pieces
- Milk - 1 1/2 cups
- vanilla extract - 1/2 teaspoonfuls
- lemon juice - 1/4 teaspoons
- flour - 5 Cups
- baking powder - 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- powdered sugar - 4 cups
- water - 1/3 - 1/2 Glass
- bitter chocolate - 90 grams
- corn syrup - 1 teaspoon
- unsweetened cocoa - 1-2 Art. spoons (optional)
1. Preheat the oven to 190 degrees. Sprinkle 2 baking oil and vystelit parchment paper. In a large bowl, whip the sugar and butter with a mixer. Add eggs, milk, vanilla extract and lemon juice, mix until smooth. In a medium bowl, mix the flour, baking powder and salt. Gradually add the flour mixture to the egg mass, stirring well after each addition. 2. Using a spoon, put the slides of the dough on the baking sheets at a distance of 5 cm from each other. Bake until brown edges, 18-20 minutes. Cool it down. 3. Boil a cup of water in a small saucepan. Pour the powdered sugar into a large bowl. Add enough boiling water to make a thick viscous mixture. Mix. Lubricate half the flat side of each cookie with glaze. 4. Pour the remaining glaze into a pan with the remaining water and bring to a boil over low heat. Add chocolate and stir until melt, and then corn syrup. At this point, you can add cocoa to the glaze to make the color more saturated. Lubricate the remaining halves of the pastry with chocolate glaze. Store in a sealed container for several days.
Servings: 10