Peach Cookies
Ingredients
800 g flour
300 g castor sugar
200 g margarine
200 ml milk
1 ½ packet of baking powder
1 packet of vanilla-flavoured sugar
2 egg yolks
Filling
200 ml milk
50 g margarine
150 g ground walnuts
150 g castor sugar
2 tablespoonful of cocoa
2 tablespoonful of apricot jam
1 rum aroma
For the decoration
1 almond aroma
1 blood orange aroma
granulated sugar
Making the dough
First stir 300 castor sugar, 200 mg margarine and 2 egg yolks with an egg-beater until it is frothy. Add the milk and stir the mixture creamy. Put aside the pre-made dough for 2 hours in a cool place.
After these 2 hours add 800 mg flour, the baking powder and the vanilla-flavoured sugar. Knead together thoroughly the dough and then form balls of a walnut. Bake the balls in a gentle oven. While baking the balls grow bigger, take care that they don’t touch each other.
After baking the balls dig out the middle part carefully using a teasppon or other handy tools. Don’t let the balls break into pieces.
The dug part is taken aside for the filling. Also put aside the ready made empty half balls.
Making the filling
Boil the 200 ml milk and put the walnut, the cocoa and the castor sugar into the boiling milk. Cook for some minutes. Let it cool some minutes then add the margarine. Stir the mixture well and pour on the pastry you just dug out from the balls. Add the apricot jam and rum aroma and stir them well. If you find the filling too hard add some more hot milk. The filling must have a thick creamy consistency otherwise it flows out from the half balls.
Final step
Fill the half balls and join up them in pairs. Match the filled sides of the half balls. Then draw one half greenish using the almond aroma and the other half yellowish-reddish using the blood orange aroma. Intead aromas you can use food colourings having the similar colur. After drawing roll the balls carefully in the granulated sugar.
Enjoy your meal (bon appetit)!
