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snowball cookies

snowball cookies (Richbond cakes)

pastryofmoro
snowball cookies

This small pastry is called "snowball" because of their rounded shape and the coconut that gives them a snowy appearance. These  cookies appear in the top Ten Moroccan pastry, knowing that there are more than one hundred! I particularly love this fondant in the mouth and the sweetness of jam with orange blossom. For many cakes Richbond (about 80), you will need:

* For the dough:

• 500 G of flour (+ 90 g of flour)
• 3 eggs
• 230 g of  oil
• 230 g caster sugar
• 1 scht of baking powder

* For the coating:

• 500 g jam (apricot for me)
• 400 g grated coconut

 here are some tips for making these cakes:

- mix the sugar with the eggs before incorporating the remaining ingredients,

 
- add the flour in order to have a dough that can be handled but which is neither too soft nor too hard at the risk of losing the long-awaited mellowness (I will add the exact amount as soon as I do it again),


- Before baking, test with a single ball will allow you to check the content of the dough in case of doubt, so you can add flour if you feel that the ball collapses, it is too big, ... or suddenly make smaller balls



preparation technique

Mix the flour and baking powder.

In a large bowl, for the eggs and sugar. Mix (with your hands) intimately the two ingredients, the time to almost no longer feel the grains of sugar in your hands.

Then for the oil. Mix well again.

Then for the flour gradually in small quantities. Always wait until the flour is well absorbed before adding more. You have to get a dough ball, homogeneous and firm without being hard. You may have added a little more than 500 g originally planned ... for my part, I added 90 g.

Prepare baking sheets by covering them with parchment paper.

Preheat your oven to 356 F .

Lightly oil the palms of your hands. Take a small piece of dough (about 8 g), which you will bake and flatten between the palms between your hands. Arrange them as you go on the plates.

Then bake them for about 15 minutes ... but everything depends on your oven ... it's up to you to watch. The   cookies should stand out pretty clear.

When they are cooked and cold, a cupcake, then a second in the jam (which you can scented with a little orange blossom water), roll them away in the walnut of coconut. Do the same with the rest of the cupcakes.


Note: the cookies at the end of the oven are hard ... it's normal. Only after soaking in jam and coconut, and waiting for the next day, you can taste the fondant of these small delights.
                         
                                                                             GOOD APPETITE   
                                                                                                               


snowball cookies



 see as well :

COOKIES   
  
 couscous     
    

 

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