We took inspiration from the delicious US sweets, the whoopies, and we put a touch of Italianity by changing the filling of marshmallows cream with a delicate cream cheese spread
Ingredients FOR THE COOKIE
- 160 g fermented milk (kefir)
- 150 g flour
- 125 g soft butter
- 100 g icing sugar
- 25 g bitter cocoa
- 1 egg
- baking powder
- bicarbonate
- salt
Ingredients FOR THE FILLING
FOR THE COOKIE
Whip butter and icing sugar, then add the egg and continue whipping. Sift the flour with 1/2 teaspoon of yeast, 1/2 of baking soda, cocoa and a pinch of salt, add it to the whipped butter and continue to mix with the electric whisk, gradually pouring the fermented milk: at the end you will get a creamy dough.
divide spoonfuls in a baking tray lined with baking paper, forming disks (ø 6 cm); bake at 200 ° C for 8-10 minutes.
FOR THE STUFFING
Jumbled up cream cheese with icing sugar and fresh cream. Spread this cream abundantly on half of the biscuits and close them on a sandwich with the remaining biscuits.
Storage: Unfilled biscuits last for 3 days in an airtight box.
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