Marble Cookies von Food with Style, fertig angerichtet
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Receita de Biscoitos Marmorizados

Estes biscoitos marmorizados recheados não são apenas lindos de ver, mas também incrivelmente macios

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22 biscoitos
Cozimento 10 minutos

Ingredientes

  • Para a Massa
  • Para o Buttercream

Modo de preparo

  1. 1
    Misture a farinha, o açúcar, o fermento e o sal. Junte a manteiga em cubinhos e trabalhe até formar uma farofa. Sove com a gema e a essência de baunilha. Se a massa ficar seca demais, acrescente um pouco de água gelada.
  2. 2
    Divida a massa ao meio: deixe uma parte de baunilha e misture o cacau em pó na outra.
  3. 3
    Sove levemente as duas massas juntas para criar o efeito marmorizado. Abra com o rolo numa superfície enfarinhada até cerca de 5 mm (¼ inch) de espessura.
  4. 4
    Corte círculos (5 cm / 2 inches de diâmetro), coloque numa assadeira e asse a 180°C (350°F) por cerca de 10-12 minutos. Deixe esfriar completamente.
  5. 5
    Bata a manteiga até ficar cremosa, incorpore o açúcar de confeiteiro aos poucos e, por fim, junte a essência de baunilha e o leite.
  6. 6
    Coloque uma camada fina de buttercream no lado de baixo de um biscoito e cubra com outro biscoito, formando o recheio no meio.

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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