RECIPES PASTRY
Brownie Cookies
INGREDIENTS
- 200 gr. Zaharoplastikis
- 300 gr. sugar
- 150 gr. eggs
- 200 gr. fresh butter
- 100 gr. bitter cooking chocolate
- 100 gr. milk cooking chocolate
- 80 gr. cocoa
- 2 gr. powdered cardamom (optional)
- 2 gr. powdered mastic (optional)
INSTRUCTIONS
- Beat the sugar and eggs in the mixer until fluffy.
- Melt the butter and cooking chocolate.
- Sift the flour and cocoa and add the cardamom and mastic.
- Mix all the ingredients in the mixer together in 1-2-3 order and mix slowly until homogenized.
- Allow the dough to rest for 5 - 10 minutes.
- Cut with a round No 8 or No 10 piping bag nozzle into baking tins lined with parchment paper.
- Depending on their size, bake at 160°C - 170°C for 10 - 15 minutes.
- Sprinkle with icing sugar.
Optional: Add the following for fragrance and more intense flavor: chocolate chips or a pinch of vanilla or orange zest or 30 gr. brandy or Amaretto or Grand Marnier or 2 - 3 drops of Tabasco or a pinch of pepper.
THE FLOURS OF THE RECIPE
Fine Flour
Brownie Cookies
INGREDIENTS
- 200 gr. Zaharoplastikis
- 300 gr. sugar
- 150 gr. eggs
- 200 gr. fresh butter
- 100 gr. bitter cooking chocolate
- 100 gr. milk cooking chocolate
- 80 gr. cocoa
- 2 gr. powdered cardamom (optional)
- 2 gr. powdered mastic (optional)
INSTRUCTIONS
- Beat the sugar and eggs in the mixer until fluffy.
- Melt the butter and cooking chocolate.
- Sift the flour and cocoa and add the cardamom and mastic.
- Mix all the ingredients in the mixer together in 1-2-3 order and mix slowly until homogenized.
- Allow the dough to rest for 5 - 10 minutes.
- Cut with a round No 8 or No 10 piping bag nozzle into baking tins lined with parchment paper.
- Depending on their size, bake at 160°C - 170°C for 10 - 15 minutes.
- Sprinkle with icing sugar.
Optional: Add the following for fragrance and more intense flavor: chocolate chips or a pinch of vanilla or orange zest or 30 gr. brandy or Amaretto or Grand Marnier or 2 - 3 drops of Tabasco or a pinch of pepper.