Marble Cookies von Food with Style, fertig angerichtet
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Mramorni keksi

Ovi mramorni keksi sa punjenjem nisu samo prekrasni za oko, već su i nevjerojatno mekani

Podijeli
Porcije
22 keksa
Pečenje 10 minuta

Sastojci

  • Za tijesto
  • Za maslačnu kremu

Priprema

  1. 1
    Pomiješajte brašno, šećer, prašak za pecivo i sol. Dodajte maslac narezan na kockice i prstima utrljajte dok ne dobijete mrvičastu smjesu. Umijesite žumanjak i ekstrakt vanilije. Ako je tijesto presuho, dodajte malo hladne vode.
  2. 2
    Podijelite tijesto na dva dijela: jednu polovicu ostavite vanilija, a u drugu umijesite kakao prah.
  3. 3
    Lagano izmijesite oba tijesta zajedno da dobijete mramorni efekt. Razvaljajte na pobrašnjenoj podlozi na debljinu od oko 5 mm (¼ inch).
  4. 4
    Izrežite krugove (promjera 5 cm / 2 inches), posložite ih na lim za pečenje i pecite na 180°C (350°F) oko 10-12 minuta. Ostavite da se potpuno ohlade.
  5. 5
    Maslac umutite dok ne postane kremast, postupno umiješajte šećer u prahu, a zatim dodajte ekstrakt vanilije i mlijeko.
  6. 6
    Na donju stranu jednog keksa naštrcajte tanki sloj maslačne kreme i poklopite drugim keksom.

Video

Marble Cookies Questions

No, that is expected at first, since the recipe has you work cold butter cubes into the flour until crumbly. Add the 1-2 teaspoons of cold milk a little at a time and knead just until the dough holds together. Resist adding more liquid than needed, because a wetter dough spreads the marbling and softens the cut-out edges.

You can leave it out and make plain vanilla cookies, but then you lose the marble effect entirely. If you swap the 8 g of cocoa for another dry powder, keep the amount the same so the two dough halves stay the same consistency - otherwise the cocoa half turns dry and cracks when rolled. Dutch-processed and natural cocoa both work here, since the baking powder is in the base dough for both halves.

The most common mistake is over-kneading the two doughs together. Press the vanilla and cocoa halves together and fold them only two or three times - as the recipe says, knead lightly - then stop while you can still see distinct streaks. Rolling out also blends the colors, so roll in as few passes as possible to 5 mm.

Yes. The marbled dough can be wrapped and chilled ahead, though you should let it sit at room temperature briefly before rolling so it doesn't crack. The baked cookies also keep well unfilled - the recipe has you cool them completely before filling anyway, so bake one day and sandwich them with the buttercream the next.

Keep them in an airtight container, since the buttercream is butter-based and picks up fridge odors easily. They are best within a couple of days, because the moisture from the filling gradually softens the crisp cookie. If you want them to stay crisp longer, store the cookies and buttercream separately and assemble shortly before serving.

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