Langue De Chat Cookie Dough
Light, Crispy Cookies
Light and crisp Japanese-style cookies infused with sweet potato and pumpkin. Low in sugar and perfectly baked with the combi setting. A colourful treat to share, ideal for tea time or as omiyage.
What to prepare
12 minutesPreparation Time: 15 minutesDifficulty:MediumNutrition per serving
-
Calorie155
-
Fat9g
-
Carbohydrate15g
-
Protein2g
Ingredients
Main Ingredients
- 40 gUnsalted Butter
- 0.5 gSalt
- 20 gIcing Sugar
- 1 gVanilla Extract
- 15 gEgg White
- 1 gCustard Powder
- 15 gMilk Powder
- 40 gCake Flour
- 6 gPumpkin Powder
- 6 gPurple Sweet Potato Powder
Hokkaido Milk Filling
- 20 gWhite Chocolate 35%
- 40 gWhite Chocolate Compound
- 3 gPurple Sweet Potato Powder
- 3 gPumpkin Powder
Steps
1) Combine unsalted butter, salt, icing sugar, vanilla extract. Add egg white and whisk until emulsified. Add custard powder, milk powder and flour. Mix until combined.
2) Divide dough in half (65 g each). Mix one half with pumpkin powder. Mix the other half with purple sweet potato powder. Mould into 12 squares per flavour. Gently scrape to smooth.
3) Place into the preheated oven with Convection | 140ºC. Bake for 12 mins. Once baked, set aside to cool. (Cooking Tip: Low-temperature baking prevents over-browning)
4) Pour white chocolate and compound in a microwave-safe bowl. Melt chocolate fillings. Cook with Micro Power 600 W | 60 secs. Stop, stir and continue cooking in between every 20 secs.
5) Split melted chocolate in half. Mix one half with pumpkin powder. Mix the other half with purple sweet potato powder. Let it cool for 30 secs. Pour each mixture into the moulds to form the filling.
6) Pipe a dot of filling onto the centre of each cookie. Place chocolate square on top. Pipe another dot on the other side. Gently sandwich with another cookie.
7) Serve.
ABC Recommend: Perfect for tea time or as omiyage.
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