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

• 300 g cream cheese
• 80 g fresh cream
• 60 g icing sugar

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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