Mushroom-Shaped Butter Cookies by @mandarine_et_romarin

1h

24 servings

🧈

220 g

Butter

🍬

280 g

Caster sugar

🍦

1.5 tbsp

Liquid vanilla

🥚

1.5

Egg

🥛

220 g

Creme fraiche

🌾

770 g

Flour

🫙

0.73 packet

Baking powder

🍫

Milk chocolate

🫗

1.5 tbsp

Neutral oil

🍪

Speculoos cookies

🍫

Cocoa powder

  1. Cream
    • Softened butter
    • Caster sugar
    • Liquid vanilla

    Cream the butter with the sugar and liquid vanilla.

  2. Add
    • Egg
    • Creme fraiche

    Add the egg and the creme fraiche, then mix.

  3. Add
    • Flour

    Add the flour and baking powder little by little, then mix until the dough is smooth.

  4. Shape

    Take 15g pieces for the mushroom stems and 25g pieces for the mushroom caps; for the stems, roll into a ball then shape it longer; for the caps, roll into a ball then flatten it slightly.

  5. Freeze
    • Speculoos cookies

    Place the cookies in the freezer for 30 minutes, then bake for 20 minutes at 180°C.

  6. Melt
    • Milk chocolate
    • Neutral oil

    While baking, melt the milk chocolate, add a tablespoon of neutral oil and mix.

  7. Step
    • Milk chocolate
    • Speculoos cookies

    As soon as the cookies come out of the oven, dip the thinner end of each stem into the chocolate then immediately push it into a cap.

  8. Dip
    • Milk chocolate

    Dip the caps in the melted milk chocolate, then place in the fridge for the chocolate to set.

  9. Step
    • Milk chocolate
    • Speculoos cookies
    • Cocoa powder

    To create the earthy effect, dip the base of the stems in the chocolate then straight into a mix of blended speculoos and cocoa.

Mushroom-Shaped Butter Cookies by @mandarine_et_romarin

1h

24 servings

🧈

220 g

Butter

🍬

280 g

Caster sugar

🍦

1.5 tbsp

Liquid vanilla

🥚

1.5

Egg

🥛

220 g

Creme fraiche

🌾

770 g

Flour

🫙

0.73 packet

Baking powder

🍫

Milk chocolate

🫗

1.5 tbsp

Neutral oil

🍪

Speculoos cookies

🍫

Cocoa powder

Preparation Steps

  1. Step 1/9

    Cream the butter with the sugar and liquid vanilla.

    🧈Softened butter
    🍬Caster sugar
    🍦Liquid vanilla
    🥣Mixing bowl
    🥄Whisk

  2. Step 2/9

    Add the egg and the creme fraiche, then mix.

    🥚Egg
    🥛Creme fraiche
    🥣Mixing bowl
    🥄Spatula

  3. Step 3/9

    Add the flour and baking powder little by little, then mix until the dough is smooth.

    🌾Flour
    🫙Baking powder
    🥣Mixing bowl
    🥄Spatula

  4. Step 4/9

    Take 15g pieces for the mushroom stems and 25g pieces for the mushroom caps; for the stems, roll into a ball then shape it longer; for the caps, roll into a ball then flatten it slightly.

    ⚖️Kitchen scale

  5. Step 5/9

    Place the cookies in the freezer for 30 minutes, then bake for 20 minutes at 180°C.

    🍳Baking tray

  6. Step 6/9

    While baking, melt the milk chocolate, add a tablespoon of neutral oil and mix.

    🍫Milk chocolate
    🫗Neutral oil
    🥣Small bowl

  7. Step 7/9

    As soon as the cookies come out of the oven, dip the thinner end of each stem into the chocolate then immediately push it into a cap.

    🍫Milk chocolate

  8. Step 8/9

    Dip the caps in the melted milk chocolate, then place in the fridge for the chocolate to set.

    🍫Milk chocolate

  9. Step 9/9

    To create the earthy effect, dip the base of the stems in the chocolate then straight into a mix of blended speculoos and cocoa.

    🍫Milk chocolate
    🍪Speculoos cookies
    🍫Cocoa powder
    🥣Small bowl

Composition

Ingredients

Types

Dairy, Sugar, Flavoring, Eggs, Grains, Leavening agent, Confectionery, Oils, Baked goods, Baking ingredient

Ingredients

Butter, Caster sugar, Liquid vanilla, Egg, Creme fraiche, Flour, Baking powder, Milk chocolate, Neutral oil, Speculoos cookies, Cocoa powder

Notes

Butter (pommade (room temperature, creamy), softened), Baking powder (half a sachet), Milk chocolate (amount not given, melted for coating), Speculoos cookies (crushed/blended, amount not given, for the earthy coating), Cocoa powder (amount not given, for the earthy coating)

Allergens

Milk, Eggs, Gluten, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

150 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 20g, Fat: 7g, Fiber: 0.5g, Sugars: 11g

Nutritional Information

Minerals

Calcium: 30mg, Iron: 0.7mg, Sodium: 40mg, Potassium: 50mg

Vitamins

Vitamin A: 60mcg, Vitamin D: 0.2mcg, Vitamin B2: 0.03mg

Preparation

Time Information

Preparation

40 minutes

Cooking

20 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

Mixing bowl, Whisk, Spatula, Baking tray, Small bowl, Kitchen scale

Appliances

Oven, Freezer, Refrigerator, Blender

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Autumn, Advent calendar, Christmas baking

Origin

Source

Platform

instagram

Original Creator

@mandarine_et_romarin

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Crunchy, Crumbly

Flavors

Sweet, Vanilla, Chocolatey, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 4-5 days (store in an airtight container,keep cool so the chocolate coating stays set), room temperature : 1-2 days (airtight container,away from heat and humidity to prevent chocolate from melting), freezer : up to 1 month (unassembled baked cookies freeze best,store in airtight container, dip in chocolate after thawing for best texture)