One Dough, Three Incredible Cookies
Najat
Photo by Najat
Why make three different doughs when you can make one and still end up with three incredible cookies? That’s right—this recipe is all about working smarter, not harder. With just one buttery, foolproof cookie dough, you’ll create three completely different flavors: cinnamon-spiced Biscoff, fruity blueberry, and nutty pistachio. It’s like a dessert buffet, but with way less effort!
Ingrediënten
COOKIE DOUGH
BISCOFF COOKIEES
BLUEBERRY COOKIES
PISCTACHIO COOKIES
Shop ingredients:
Tips
Let the butter soften at room temperature, but not too warm. This will make for a smooth dough without making it too sticky.
Knead the dough only until it comes together. Over-kneading can make the cookies tough instead of crisp.
If you notice the dough becoming too soft, wrap it in plastic wrap and let it rest in the fridge for 30 minutes. This will make it easier to roll out and help it hold its shape better.
To ensure all the cookies bake evenly, you can use a kitchen scale to measure each piece of dough precisely.
Pinching the edges with tongs is a nice detail! If you want a different pattern, you can also use a fork or a cookie stamp.
Make sure the indentation is deep enough to hold the filling in place.
Melt the chocolate slowly over a double boiler and stir regularly. If the chocolate is too thick, you can add a teaspoon of sunflower oil to make it more fluid.
Stappenplan
Place the softened butter in a deep bowl. Add the vanilla sugar, powdered sugar, and salt. Mix until smooth.
Crack the eggs one by one into the bowl and mix well. Add the flour and baking powder, then knead until smooth.
Divide the cookie dough into three equal portions of 525 g each.
BISCOFF
Take one portion of cookie dough and place it in a deep bowl. Add the cinnamon powder and knead well.
Divide the dough into three equal portions of approximately 175 g each.
Roll each piece into a long, even strand of about 34 cm.
Place the strands on a baking sheet lined with parchment paper. Use an object to create an indentation in the middle so the edges remain slightly raised to hold the filling.
Use tongs to pinch along the edges, creating a pattern and a crispy edge.
BLUEBERRY
Take the second portion of cookie dough and place it in a deep bowl. Add 4 g of blueberry powder and knead well.
Divide the dough into three equal portions of approximately 175 g each.
Roll each piece into a long, even strand of about 34 cm.
Place the strands on a parchment-lined baking sheet. Again, create an indentation in the middle and pinch along the edges with tongs.
PISTACHIO
Take the third portion of cookie dough and place it in a bowl. Add the finely ground pistachios and knead well.
Divide the dough into three equal portions of approximately 175 g each.
Roll each piece into a long, even strand of about 34 cm.
Place the strands on a parchment-lined baking sheet. Create an indentation in the middle and pinch along the edges with tongs.
BAKING
Preheat the oven to 190°C. Bake the cookies for 10-15 minutes. Keep an eye on the baking time, as every oven is different. Let the cookies cool completely.
BISCOFF FILLING
Warm the Biscoff spread and melt 60 g of white chocolate using a double boiler. Mix well and transfer to a piping bag.
Fill the Biscoff cookies with the Biscoff-chocolate mixture and drizzle with white chocolate if desired. Use a toothpick to create a decorative pattern.
BLUEBERRY FILLING
Melt 150 g of white chocolate using a double boiler. Add 1 g of blueberry powder and mix well. Transfer to a piping bag.
Fill the blueberry cookies with the blueberry-white chocolate mixture. If desired, drizzle extra white chocolate on top.
PISTACHIO FILLING
Melt 150 g of white chocolate using a double boiler and transfer to a piping bag.
Pipe a layer of pistachio paste onto the pistachio cookies and fill with white chocolate. Garnish with chopped pistachios and edible rose petals.
Cut the cookies into desired pieces. Enjoy!
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