These Cookies are soooo pretty to look at and super easy to make . Limited ingredients , quick to make , eggless and very yummy is what best describes these cookies.
We often call them Swirl cookies / Spritz cookies or Viennesse Swirl cookies. They are like our basic shortbread cookies and gel superbly with any flavour.
Here i have sandwiched them with a salted caramel buttercream . You can use Ganache or even fruit compote or even good old Nutella.
Cornflour is what gives that amazing texture to these cookies . These ones are with cocoa powder , i will be posting another recipe without it as well.
These cookies stay for long. so they are perfect for gifting as well.
So get hold of your piping bags , practice a few swirls and get baking !!!!
You need:
160 gm All purpose Flour
60 gm Cornflour
35gm Cocoa powder
70 gm Icing Sugar
200 gm butter, softened
1 tsp Instant Coffee granules
¼ cup Warm water
1 tsp Vanilla extract
Filling:
1 cup Butter, soft
2 cups Icing sugar
½ cup or more Salted caramel ( depends on your taste )
Food color ( optional )
How to:
Preheat oven at 180 degree celcius.
Sieve together the flour, cornflour and cocoa powder.
Mix the instant coffee to the warm water.
In a bowl, whisk the butter and the icing sugar, along with the vanilla until soft and pale.
Now slowly add the flour mixture into it and the coffee water and mix until smooth.
Fill it into a piping bag that has a rosette nozzle.
Make roses onto a silicon baking sheet.
Bake for around 12-15 minutes.
Cool them on the wire rack thoroughly.
The cookies despite being eggless are super soft and a little delicate to handle.
So be careful when lifting them or sandwiching them.
For the filling:
Whisk the butter until its fluffy and light . Slowly incorporate the icing sugar. Add in the color if u wish to.
Keep whisking for around 7-8 minutes.
Now add the salted caramel as per taste. I personally don’t mind even ½ cup of it.
Whisk until its well incorporated and light to touch.
Fill this into a piping bag.
Now pipe some of this buttercream filling on the backside of a cookie. Place another cookie over it to sandwhich .
They usually stay good at room temperature for 5-6 days.
If you stay in a really warm place, I recommend to keep them in an air conditioned room. Refrigerating may make them a bit hard.
Hope u give this recipe a try , and if u do i would love to hear a word back.
Please send me your feedbacks in the comment section below.
Till then,
Bon Appetit Peeps !
