- flour - 1 cup
- cocoa powder - 1/4 cup
- soda - 3/4 Teaspoons
- salt - 1/4 teaspoons
- brown sugar - 1/2 cup
- unsalted butter at room temperature - 1/4 cup
- eggs at room temperature - 2 pieces
- buttermilk of room temperature - 1/4 Cups
- unsalted butter at room temperature - 1/2 cups (filling)
- sugar - 1 Glass (filling)
- vanilla extract - 1 teaspoon (filling)
- zefirnaya filling - 1 Glass (filling)
- Milk chocolate - 120 grams (glaze)
- unsalted butter - 3 Art. spoons (glaze)
- corn syrup or honey - 1 st. spoon
- vanilla extract - 1/2 teaspoonfuls (glaze)
1. Make a cookie. Preheat the oven to 175 degrees. Spread the baking sheets with parchment paper or silicone mats. In a medium bowl, mix the flour, cocoa powder, soda and salt. In a large bowl, whip butter and brown sugar together. Add eggs, one at a time, whisking after each addition. Then add the vanilla extract. Add 1/3 flour mixture and whip, then add half the milk and mix. Repeat with the remaining flour and buttermilk (add 1/3 flour, 1/2 milk, 1/3 of flour, remaining milk, then the remaining flour). 2. To lay out on 1 table spoon of the test on distance about 7 sm from each other on the prepared baking sheets and to bake for 10 minutes. Allow to cool on the baking sheet for 2 minutes, then allow to cool completely on the counter. 3. Make the stuffing. Beat butter and sugar together. Stir with vanilla extract and marshmallow filling. Cover and refrigerate for 30 minutes. After cooling, fill the confectionery bag with stuffing and, working from the center of the biscuit, squeeze the filling on them. Put in the refrigerator for 30 minutes. 4. Make the chocolate icing. Mix the chopped chocolate, butter and corn syrup in a bowl. Place in a microwave for 30 seconds. Mix to homogeneity. If pieces of chocolate are still left, put in the microwave for another 15 seconds. After the mixture has become homogeneous, mix with the vanilla extract. Cool to room temperature. Pour the chocolate glaze over the biscuits on top of the marshmallow filling. 5. Put the cookies on parchment paper and let stand for 2 to 3 hours. To speed up the process of hardening the glaze, the cookies can be cooled.
Servings: 6-8