- flour - 4 Cups
- baking powder - 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- unsalted butter at room temperature - 1 glass
- sugar - 1 3/4 Cups
- eggs - 3 pieces
- vanilla extract - 1/2 teaspoonfuls
- lemon peel - 1/2 Teaspoons (or 1/2 teaspoon lemon juice)
- milk - 1 glass
- chocolate - 90 grams (glaze)
- water - 1/2 Cups (glaze)
- honey - 3 Art. spoons (glaze)
- sugar powder - 5 cups (glaze)
- Vanilla - 1/2 Teaspoons (icing)
1. Make a cookie. Preheat the oven to 190 degrees. Line the baking tray with parchment paper. In a medium bowl, mix flour, baking powder and salt together. Whisk butter in a large bowl with a mixer. Gradually add sugar, continuing to whisk. Add eggs, one at a time. Add 1/3 of flour mixture and mix. Then add half the milk and mix. Repeat with the remaining flour and milk, finishing 1/3 of the flour. Mix with finely grated lemon zest or juice and vanilla extract. Do not mix too long. 2. Put the dough on a prepared baking sheet, using 1/4 cup for each biscuit. Cookies should be located at a distance of 5 cm from each other. Bake for 15-18 minutes. 3. Allow the liver to cool for 2 minutes on a baking sheet, and then allow to cool completely on the counter before applying the glaze. 4. To make the icing, melt the chocolate in a bowl. In a small saucepan bring water and honey to a boil over high heat. Remove from heat and add half of the mixture to the sugar. Beat until uniform, adding the remaining honey mixture, 1 teaspoon at a time. Stir with vanilla. Add the honey mixture very slowly so that the glaze does not turn out to be too liquid. Fill the pastry bag with a small amount of glaze. 5. Draw a dividing line separating the biscuits in half. 6. Grease half of each cookie to the dividing line. 7. Add the melted chocolate to the remaining vanilla glaze and mix. If necessary, stir the remaining mixture of honey, 1 teaspoon at a time, until the desired consistency is reached. 8. Fill the second half of the pastry with chocolate glaze.
Servings: 8-10