Mulino Bianco: Abbracci shortbread with cream and cocoa - 24.69 Oz 700g Italian Import

Description

Description shortbread with cream and cocoa Imagine the encounter of a delicious pastry cream with the unmistakable goodies cocoa : Evidence Hugs Mulino Bianco , the unique pleasure of two cookies together , for a breakfast always new and full of sweetness . Ideal for those who ... ... Love the biscuit alone , but still prefers more soaked in milk, tea, coffee . If you want to make them at home , this is the recipe Ingredients: Dough Cream: 250g flour 00; 100g sugar; 50g butter; 45g of margarine; 3 tablespoons fresh cream; 1 tablespoon honey; 12 tablespoon baking; a pinch of salt. Cocoa dough: 250g flour 00; 120g of sugar; 40g of margarine; 60g butter; 30g cocoa powder; 40g of fresh milk; 1 egg; 12 tablespoon baking; a pinch of salt. Dough cream: Working margarine, butter and sugar until creamy well mounted. Add remaining ingredients leaving for last the flour and baking powder. Work slowly until dough is smooth. Dough cocoa: Working margarine, butter and sugar until creamy well homogeneous. Add remaining ingredients leaving for last the flour and baking powder. Work slowly until dough is smooth. Remove dough and form small quantities by hand of about 5 cm long sausages and put them together overlapping them slightly. Bake at 180 C for 10-15 minutes.

Features

• Shortbread cookies with shortbread with cream and cocoa
• May contain traces of nuts and soy
• Made In Italy - Italian Packeging
• 24.69 Oz 700g