MILANO COOKIES

Two thin, crisp cookies sandwiched with a rich chocolate filling, A recipe that is fun and easy to make !

INGREDIENTS

1 and a 1/2 cups all-purpose flour

1 tablespoon cornstarch

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, at room temperature

3/4 cup powdered sugar

1 egg

1 teaspoon vanilla extract

2 tablespoon milk

Filling

1 cup heavy cream

8 ounces semisweet chocolate chopped

INSTRUCTIONS

Preheat oven to 205 degrees C. Take a piece of parchment paper and draw lines, spacing the lines about 5 cm apart. Place the template under your parchment paper so you can use it as a guide to get cookie bases of the same size.

You can checkout a sample template in my post https://www.rupzbaking.com/post/chocolate-eclairs

In a mixing bowl. whisk together flour, cornstarch, baking soda, and salt and set aside. In another bowl, beat butter, powdered sugar until light and fluffy using a stand mixer or a hand mixer. Next add in the egg and vanilla extract. Beat until combined.

Finally, beat in the milk.

Transfer the batter to a large piping bag fitted with a ½ inch round tip. Pipe the batter onto the lined baking sheets using the guides you marked earlier.

Bake for 10-12 minutes. Remove from oven and let cool 5 minutes before transferring to a cooling rack. Repeat with remaining batter.

For the filling, place the chopped chocolate in a medium size bowl. Heat heavy cream in a saucepan until it begins to simmer and pour this over the chocolate and let it sit for two to three minutes. Gently stir until combined and chocolate has completely melted. Allow to cool and thicken until spreadable consistency.

To assemble the cookies, spread the filling onto the flat side of one cookie and sandwich with the flat side of another cookie. Repeat with remaining cookies.

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