Ingredients for Little Monster Dark Cocoa Sandwich Cookies: Unsalted butter 45g, All-purpose flour 100g, Dark cocoa powder 20g, Granulated sugar 45g, Baking powder 0.5g, Cold egg liquid 20g, Cold milk 15ml. Cream filling: Unsalted butter 80g, Icing sugar 45g, Heavy cream 35ml, Purple sweet potato powder to taste, Pistachio jam to taste, Pumpkin powder to taste, Red yeast powder to taste.
Method for Little Monster Dark Cocoa Sandwich Cookies: Step 1: Pre-weigh the main ingredients for the cookie body. Step 2: Place all-purpose flour, dark cocoa powder, granulated sugar, and baking powder into a food processor and mix until well combined. Step 3: Add diced butter and mix. Step 4: Add cold milk and cold egg liquid and beat until a dough forms. Step 5: Roll out the dough to a uniform thickness of 5mm and refrigerate for 30 minutes. Step 6: Use a round cutter to shape the cookies, repeating the process with the remaining dough until all is used. Step 7: Bake in the oven at 160 degrees for about 18 minutes. Step 8: Prepare the filling by mixing softened butter with icing sugar and a pinch of sea salt until the color lightens. Step 9: Add heavy cream and continue to beat. Step 10: Divide the mixture into three parts and add purple sweet potato powder, pistachio jam, pumpkin powder, and red yeast powder (a bit more pumpkin powder than red yeast powder) to achieve the desired color. Step 11: Place the filling into a piping bag. Step 12: Pipe the cream filling onto the cooled cookies. Step 13: Top with another cookie and decorate with eyes. Step 14: The finished product. Step 15: Adorable and cute. Cooking tips for Little Monster Dark Cocoa Sandwich Cookies: There are tricks to making delicious dishes, and each of my recipes has a little trick. You can search for ‘cookies’ to directly view my recipes!
