Glazed Biscuits
Preheat the oven to 190 degrees Celsius, ensuring it is well heated before placing the cookies inside. In a large bowl, sift the flour carefully to avoid lumps, then add the cocoa, salt, and baking soda mixed with lemon juice. This mixture will give the cookies a fluffy texture and a rich chocolate flavor. Separately, in another bowl, cream the room temperature butter with the sugar using a mixer. This is the stage where the butter becomes fluffy and light in color, and the sugar dissolves completely. It is important not to skip this step, as well-aerated cream will make the cookies fluffier. Add the eggs, one at a time, mixing after each addition, then pour in the milk and vanilla essence. Don’t worry if the mixture looks slightly curdled; it’s normal. Once all the wet ingredients are combined, start incorporating the flour-cocoa mixture using a spatula or wooden spoon. Mix the composition with gentle but energetic movements until there are no traces of flour. It is important not to overmix to maintain the fluffy texture of the cookies. On a baking tray lined with ungreased parchment paper, place dollops of the mixture using an ice cream scoop, leaving about 5 cm between them. They will spread during baking, so it’s essential to give them enough space. Bake the cookies in the preheated oven for 10-12 minutes until they start to firm up and spread out. While the cookies are baking, cut the marshmallows in half, preparing them to be added. When the cookies are ready, quickly remove the tray from the oven and gently press half a marshmallow into the center of each cookie. Put the tray back in the oven for another 2-3 minutes, or until the marshmallows start to melt, giving a delicious and appetizing appearance. After the cookies have cooled on a wire rack, it’s time to glaze them. Prepare the glaze by mixing the sugar well with cocoa, melted and cooled butter, then add the milk and vanilla essence, continuing to mix until you achieve a smooth and creamy composition. Use a spoon to generously spread the glaze over each cookie, ensuring that the jelly and the top are completely covered. Let the glaze set a little before enjoying these delicious cookies, which are perfect for any occasion.
Ingredients
- For about 24 pieces:
- 1 3/4 cup flour
- 1 cup powdered sugar
- 1/2 cup unsalted butter
- softened
- 3/4 cup cocoa
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 12 large gummy candies/marshmallows
- cut in half horizontally Frosting:
- 2 cups powdered sugar
- 1/2 cup cocoa
- 1/4 cup milk
- 4 tablespoons unsalted butter
- melted and cooled
- 1/4 teaspoon vanilla extract
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