Recipe: Orange Cream Cookies

Step by step cooking recipe

Let’s make orange cream.

Place sugar and cornstarch, yolk in a saucepan, mix until smooth.

Then add orange zest and orange juice, mix.

Place saucepan over medium heat.

Cook over medium heat, stirring constantly, until mixture thickens, 2 minutes.

Add butter, mix well until smooth.

Bring the mixture to a boil and remove from heat.

Rub the hot curd through a medium sieve to get rid of the zest, cover with a film in contact so that there is no crust, and leave to cool completely.

All dough ingredients should be at room temperature.

Beat soft butter with a mixer until fluffy.

Add icing sugar, vanilla sugar, salt, beat until airy creamy mass.

Add orange juice, zest of one orange, egg, protein (yolk in curd), beat until smooth.

Sift flour and baking powder into the resulting mass.

The dough is soft.

Roll out small balls from the dough.

Lay out on a baking sheet lined with parchment paper.

In each ball we make a recess in the center for the filling (with a plastic bottle cap).

Fill the hole with cream.

Bake in a preheated oven at 180 degrees for 15 minutes.

Sprinkle cooled cookies with powdered sugar, if desired.

Orange biscuit for tea is ready! Bon appetit!

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