Time: 30 minutes, including cookingServing: 12 biscuits |
Ingredients for cookies filled with Fabric spreadable cream
15 tablespoons of Fabbri cocoa and coconut spreadable cream
115 g of butter
175 g cane sugar
1 teaspoon (1 tsp) vanilla
1 medium egg
275 g flour
half teaspoon (1/2 tsp) baking soda
half a teaspoon (1/2 tsp) of salt
1 tablespoon (1 tbsp) corn flour
200 g of coconut flakes
Process for cookies filled with Fabric spreadable cream
Turn on the oven at 190°C
Whip butter and sugar together until you obtain a frothy consistency. I used electric whisks. Add the vanilla and the egg and beat again until you obtain a homogeneous consistency.
Mix flour, salt, bicarbonate and corn flour in another container.
Add the flour mix little by little to the freshly prepared liquid part.Â
Finish the preparation by adding the coconut flakes. You will have prepared the base for your filled cookies.
At this point the dough is ready and with an ice cream scoop it is possible to form equal balls (about 12).Â
Then hollow out each ball, forming a hollow into which to insert the Fabbri cocoa and coconut spreadable cream.
Delicately close each ball, being careful not to let the cocoa and coconut cream escape.
Place the balls on a cutter ensuring good spacing between each one (I recommend cooking 6 balls at a time in the pan) and bake for about 11-13 minutes until they are golden.