- flour - 5 3/4 Cups
- soda - 1 teaspoon
- salt - 1 st. a spoon
- ground cardamom - 1 st. a spoon
- pepper - 1 teaspoon
- cloves - 1/4 Teaspoons
- butter - 240 grams (unsalted)
- dark brown sugar - 1 glass
- sugar - 1/2 cup
- dark corn syrup - 1/2 cup
- water - 1/4 Glass
- cream - 1/4 Glass
- egg - 1 piece
- extract of vanilla - 1 1/2 teaspoons
- For cream: chopsticks butter - 1 1/2 Pieces (softened unsalted)
- orange concentrate - 4 items. spoons
- orange peel - 1 teaspoon
- confectionery sugar - 2 cups
1. Smooth the butter and cut into pieces. Mix flour, soda, salt and spices in a large bowl, set aside. In a large saucepan mix sugar, corn syrup and water. Bring to a boil, stirring until the sugar dissolves. 2. Place the oil in a bowl and pour a hot mixture of sugar on top, then beat it with a mixer at a low speed. 3. In a small bowl, mix the cream, vanilla extract and eggs. Beat with a mixer. Add the oil mixture. Beat at medium speed. 4. Reduce the speed to low and add the floury mixture. Beat with a mixer. 5. Divide the dough into three parts and roll it into a disc. Wrap each disc in plastic wrap and put in the refrigerator for the night. This recipe produces a lot of test, so you can also freeze it for up to 1 month, and then unfreeze it when you want to use it. 6. Preheat the oven to 175 degrees. Roll out 1 disc of dough on a lightly floured surface. Cut the cookies. 7. Put the cookies on a baking sheet, lined with parchment, and bake until golden brown, from 8 to 10 minutes. Let cool on the counter. 8. Meanwhile, make a cream-orange cream. Beat soft butter with orange concentrate and zest. Gradually add sugar and whisk until smooth. 9. Fill a polyethylene bag with a slotted mass and squeeze the cream onto the biscuits. 10. Top with the remaining halves and lightly press. 11. Store cookies in a sealed container at room temperature for up to 1 day or store in a refrigerator for up to 3 days.
Servings: 24