Chocolate icing yeast cookies

Pretty interesting and tasty cookies. You can decorate it ordinary But it’s possible according to the New Year’s mood. They make cookies interesting trace notes of lemon. To make the cookies flat, after laying on a baking sheet it should be leveled back surface of a spoon moistened with water. By adding dry yeast to milk, mix the mixture with a whisk. Important not to overdo it with mixing not only dry and wet ingredients for the dough, but also разных видов муки. Time: 40 мин.Difficulty: easy. Quantity: 20 cookies. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Biscuit

• 1 tbsp. l dry yeast
• 1 tbsp. milk
• 250 gr butter, room temperature
• 1.75 Art. Sahara
• 1/2 tsp vanilla extract
• 1/4 tsp lemon extract
• 2.5 tbsp. flour for baking biscuit (flour with reduced gluten) *
• 2.5 tbsp. premium wheat flour
• 1/2 tsp salt

Ganache

• 1.25 Art. butter cream 33%
• 450 gr dark chocolate chopped
• 450 gr white chocolate chopped

Recipes with similar ingredients: yeast dough, higher flour varieties, milk, vanilla extract, dark chocolate, white chocolate, cream

Recipe preparation:

1. Pour dry yeast into warm or room temperature milk, let stand for 20 minutes.
2. Preheat the oven to 190 ° C.
3. Beat butter and sugar until light and lush consistency. Slowly inject yeast mixture and extracts, mix. In a separate bowl, whisk together both kinds of flour and salt. Gradually introduce into the previously prepared mixture. Warning: do not mix for too long, but make sure that the mass was uniform. Note * Low-grade flour Gluten is used in baking and contains starch. Sift 1 Art. wheat flour, scoop out of it 2 tbsp. l and replace with 2 tbsp. l corn starch.
   

   1 tbsp. flour for cake = 1 tbsp. wheat flour + 2 tbsp. l corn starch

4. Apply a non-stick spray to the pan. Spread Servings the dough with a spoon at a distance of 8-10 cm from each other. Bake until the edges begin to turn brown. (20-25 minutes).
5. Cool cookies to room temperature before Decorating. Ganache. Put the chocolate in 2 separate bowls: 1 for dark and 1 for white. Bring the cream to a slow boil in 2 separate pans. Pour 1 pan of cream into the dark, and the second in white chocolate and let it melt. Whisk with a whisk until uniformity. Decoration: while the ganache is still slightly warm, you can show imagination.