Mint biscuits with fruit cream
Mint cookies with fruit cream – A perfect delicacy for the holidays
Every year, as December approaches, I can't help but think of the sweet and fresh smell of cookies that fills the house, setting the atmosphere for the arrival of Saint Nicholas. These mint cookies with fruit cream are a delight that combines the freshness of fruits with the refreshing aroma of mint, perfect to be enjoyed alongside a cup of hot tea. Let's see how we can prepare this captivating recipe!
Preparation time: 30 minutes Baking time: 15 minutes Total: 45 minutes Number of servings: 12 cookies
Ingredients:
*For the dough:*
- 430 g wheat flour
- 110 g powdered sugar
- 150 ml almond milk (or regular milk)
- 65 ml palm oil (or melted butter)
- 2 teaspoons mint essence
- 1 teaspoon vanilla essence
*For the cream:*
- 2 ripe bananas
- 2 kiwis
- 3 teaspoons lemon juice
- 1 teaspoon mint essence
- 4 heaping tablespoons puffed rice flour
*For decoration:*
- 60 g dark chocolate (minimum 55% cocoa)
- 2 teaspoons water
- 2 drops of oil
Step by step for mint cookies
1. Preparing the oven:
Start by preheating the oven to 180 degrees Celsius. This step is essential for achieving evenly baked cookies.
2. Mixing the ingredients for the dough:
In a large bowl, combine the wheat flour with the powdered sugar. Mixing these dry ingredients is crucial for achieving a homogeneous texture. Next, add the almond milk (or regular milk), palm oil (or melted butter), and the mint and vanilla essences. Use a spatula or your hands to knead the dough until it becomes smooth.
3. Shaping the cookies:
Divide the dough into five equal pieces for easier handling. Roll out each piece between two sheets of baking paper until it reaches a thickness of about 0.4 cm. Here’s a tip: make sure not to roll the dough too thin, to avoid overly thin cookies.
4. Creating the shapes:
Use a cookie cutter with a diameter of 8 cm to cut out the cookies. Once cut, carefully detach them from the baking paper.
5. Preparing the aluminum foil cylinders:
Make three cylinders from aluminum foil, each about 30-40 cm long. These will help maintain the shape of the cookies during baking.
6. Forming the baskets:
Take each dough disc and gently stretch it to achieve an even thickness. Place an aluminum foil cylinder in the center of the disc and pinch the edges of the dough around the cylinder, forming a basket. Each cylinder can hold up to four discs.
7. Baking the cookies:
Place the cylinders on a baking tray lined with baking paper and put them in the oven. After 5 minutes, remove the tray and, if necessary, pinch the discs again, then return to the oven for another 10-15 minutes. This step is important to ensure the cookies bake evenly.
8. Cooling and removing the cylinders:
When you take the cookies out of the oven, do this carefully. Remove the aluminum cylinder from each basket while they are still hot to prevent sticking.
Preparing the fruit cream
9. Making the cream:
In a bowl, place the peeled bananas and kiwis. Use an immersion blender to puree them well. Add the lemon juice, mint essence, and puffed rice flour, mixing everything until you achieve a smooth and homogeneous cream. This cream will provide a fresh and fruity note to the cookies.
Decorating the cookies
10. Melting the chocolate:
In a bowl, combine the dark chocolate with water and oil. Hold the bowl over low heat, stirring constantly. If you prefer, you can use the bain-marie method to melt the chocolate more gently.
Assembling
11. Filling the cookies:
Use a spoon to fill each basket with the fruit cream, ensuring it is well distributed. Then, decorate the cookies with the melted chocolate, allowing it to drizzle over the top.
Serving and suggestions
These mint cookies with fruit cream are delicious on their own, but they can be enjoyed alongside a cup of mint tea or hot chocolate for a perfect treat. You can also try serving them with vanilla ice cream or fruit sorbet for a combination of textures and flavors.
Frequently asked questions
- Can I use other fruits in the cream?
Of course! You can experiment with fruits like strawberries, mangoes, or peaches to achieve different flavors.
- Can I replace the puffed rice flour?
Yes, you can use almond flour or wheat flour, but the texture will be different.
- How long can I keep the cookies?
The cookies can be stored in an airtight container for 3-4 days, but it's best to consume them fresh.
Nutritional benefits
This recipe is not only delicious but also packed with nutrients. Bananas are an excellent source of potassium, and kiwis are rich in vitamin C and antioxidants. Additionally, using almond milk makes these cookies lighter and lower in calories than traditional versions.
I wish you great success in making these mint cookies with fruit cream! May each bite bring you joy and fill your home with festive aromas!
Ingredients: Dough: 430 g wheat flour 110 g powdered sugar 150 ml almond milk 65 ml palm oil 2 tsp mint essence 1 tsp vanilla essence Cream: 2 medium bananas 2 kiwis 3 tsp lemon juice 1 tsp mint essence 4 heaping tbsp puffed rice flour Decoration: 60 g dark chocolate (55% cocoa) 2 tsp water 2 drops of oil
