Cookies "Kurabiye" with cocoa
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Delicate crumbly two-color cookies for breakfast and tea parties.
High-calorie, but incredibly tasty and tender, any cookie from the Kurabye series. Today I want to offer an option with cocoa. The final result largely depends on the quality/manufacturer of cocoa powder. Not everyone can guarantee a rich chocolate aroma, but at least the dough gets some color and contrast.
We do not replace butter with margarine and remove it from the refrigerator in advance - we work with already soft, melted butter. To make the texture fine, characteristic of Kurabye cookies, knead the dough with powdered sugar.
To prepare Kurabye cookies with cocoa, take the products from the list.
Ингредиенты
Flour - 150 g
Butter - 100 g
Powdered sugar - 40 g
Cocoa powder - 30 g
Egg white - 1 pc.
Vanilla sugar - 5 g
Sea salt - 2-3 g
Рецепт
1. Grind soft butter with a pinch of salt, vanilla sugar and powdered sugar.
2. Add egg white and 140 g of wheat flour.
3. Knead a homogeneous sticky dough, divide into two parts. Add cocoa powder to one, add about 20 g of flour to the other.
4. Knead both doughs until smooth and plastic.
5. Then we act independently. For example, you can tear off a piece from a light and chocolate kolobok, roll up small two-color circles....or plant kurabye in the form of flowers.
6. If desired, when approaching Baku kurabye, add apricot jam to the middle. I have pieces of apricot slices from homemade jam. Bake Kurabye cookies with cocoa on a baking sheet (plus parchment) for about 15-20 minutes in a preheated oven at a temperature of 180-190 degrees.
7. Crumbly two-color Kurabye cookies are ready.
8. Enjoy your tea and coffee