For the dough – (recipe for 6-7 large cookies with a diameter of 10 cm)
200 grams of butter, cut into cubes
180 grams of powdered sugar (1.5 cups)
80 grams of egg yolks (4 units)
210 grams of flour (1.5 cups)
210 grams of cornstarch (1.5 cups)
5 grams of baking powder (teaspoon)
A quarter teaspoon of salt
For the filling –
450 grams of milk jam
For the milk jam cream –
250 grams of whipping cream 38%
50 grams of milk jam
20 grams of vanilla pudding powder
For serving –
Grated coconut
In a mixer with a guitar hook, mix butter with powdered sugar and salt well.
Add egg yolks and combine.
Add the remaining ingredients and combine into a dough.
Divide the dough into 2 and roll each part between two sheets of baking paper (do not roll too thin).
Cut out cookies with a diameter of 10 cm and bake for about 15 minutes at 170 degrees turbo.
In a mixer with a whisk attachment, whip all the cream ingredients.
After the cookies have cooled, take a disk and spread a nice layer of milk jam around its circumference, spread the milk jam cream in the middle and place the second disk on top.
