Easter cookies with eggnog and vanilla pudding
Ingredients
Cookies
- 210g flour
- 100g butter, cold
- 2 egg yolks
- 30ml eggnog
- 1 pinch baking powder
- 80g icing sugar
- 1 pack vanilla sugar
Filling
- 100g butter
- 100ml eggnog
- 30 g vanilla pudding powder
- 50 g sugar
- 250 ml milk
Utensils
- Flour sieve
- Bowl
- Hand mixer with dough hook
- Rolling pin
- Easter egg Cookie cutter
- Pot
- Whisk
- Bowl
- Cling film
Instructions
Baking biscuits
- Preheat the oven to 180°C.
- Sieve the flour and baking powder.
- Mix in the remaining ingredients and knead to form a smooth dough.
- Leave the dough to cool for approx. 30 minutes.
- Make the dough approx. 3 mm thick Roll out.
- Cut out biscuits with an egg Easter mould, half with a hole.
- Bake the Easter biscuits in the oven for approx. 10 minutes and let them cool down.
Prepare the filling
- Stir a third of the milk with the custard powder until smooth.
- The rest Boil the milk and sugar.
- Stir in the vanilla pudding powder and boil it down.
- Stir in the eggnog and butter.
- Let the cream cool down to room temperature and leave to cool under foil.
- Stir the cream with the mixer until fluffy.
- Two biscuits with Assemble the cream and sprinkle with powdered sugar.
- Serve the Easter biscuits with the coffee table.
Orange marmalade can also be used instead of the eggnog cream.
