Cream is very difficult to find around here, but when I find it I rush to my kitchen! Those who have the habit of boiling milk at home in larger quantities can remove the cream and save it or even freeze it for later use, but that’s not my case, so I’m hoping to find the cream in the market.
This cookie (or cookie, because we don’t want controversy lol) is super easy to make, but as it’s a soft dough, it has to be made with a pastry bag. If you don’t have one, you can improvise with a thicker bag and cut off the tip.
Ingredients:
200g of cream;
1 small egg;
1/2 cup (tea) of sugar;
2/3 cup (tea) cornstarch;
1 cup (tea) of wheat flour;
1 teaspoon of baking powder;
1 teaspoon of vanilla extract/essence.
Just mix everything in the order above and leave it in the fridge for 1 hour. I already leave it inside the piping sleeve (or bag). Then just make the shape you want on the baking sheet and bake in a preheated oven at 180ºC until the edges start to brown. Here it’s about 15 minutes, but this time can vary completely depending on your oven, so keep an eye on it.
It’s delicious!
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