Homemade Snacks with a Single Shortcrust Pastry

Ingredients

• 3 eggs
• 160 g sugar
• 2 sachets vanilla sugar (The weight of the sachets is not specified.)
• 300 g soft butter (Do not melt it completely.)
• 600 g flour (To be added to four-fifths of the basic dough.)
• 100 g flour (To be added to the one-fifth of dough reserved for the cookies.)
• 1 c. à café baking powder (For the cookie dough.)
• chocolate chips (Amount not specified; for the cookies.)
• cinnamon (To taste; for the shortbread cookies.)
• 100 g dark chocolate (To be melted with the chocolate spread for the kangoos.)
• 2 c. à soupe chocolate spread (To be mixed with the melted chocolate for the kangoo filling.)
• speculoos spread (For filling the BN cookies; the creator also says that jam or Nutella work well.)
• fleur de sel (To be added to the cookies after the first five minutes of baking.)
• 100 g chocolate (To be melted for dipping the mikados after baking.)

Steps

1. 1

   Mix the eggs with the sugar and the two sachets of vanilla sugar.

2. 2

   Add the soft butter. It should be pliable but not completely melted, then mix until smooth.

3. 3

   Weigh the resulting dough, divide its weight by five, and remove one-fifth. Set this portion aside in a bowl to prepare the cookies.

4. 4

   Add the 600 g of flour to the remaining four-fifths. Mix with your hands until a ball forms and the dough is no longer sticky.

5. 5

   Divide this large batch of shortcrust pastry into four portions.

6. 6

   Add cinnamon to the first portion. Roll it out on a baking sheet lined with parchment paper, then set it aside in the refrigerator.

7. 7

   Place the second portion directly into small BN cookie molds, then set it aside in the refrigerator.

8. 8

   Roll out the third and fourth portions on parchment paper, then set them aside in the refrigerator as well. Chilling the dough is important.

9. 9

   Melt the 100 g of dark chocolate with the two tablespoons of chocolate spread. Spread this mixture onto parchment paper and place it in the freezer until firmly set.

10. 10

    Take the one-fifth of dough that was set aside. Add the 100 g of flour, the baking powder, and the chocolate chips, then mix.

11. 11

    Shape cookies from this dough and bake them for 5 minutes at 200 °C.

12. 12

    Remove the cookies from the oven and flatten them slightly with the back of a spoon. Add a little fleur de sel, then return them to the oven for 4 minutes.

13. 13

    Remove the cinnamon dough from the refrigerator and shape the shortbread cookies.

14. 14

    Remove the cookies from the oven, lower the oven temperature to 180 °C, and bake the shortbread cookies for 12 minutes.

15. 15

    From the second chilled dough, cut two rectangles approximately 7 cm wide. Place the frozen chocolate in the center, then fold the dough around the filling to form the kangoos.

16. 16

    Bake the kangoos and BN cookies at the same time for 12 minutes. The source does not specify a new temperature after the oven was set to 180 °C; therefore, this baking step appears to continue at 180 °C.

17. 17

    Remove the last dough from the refrigerator and cut it into small strips to form the mikados. Space them out on a baking sheet.

18. 18

    Bake the mikados for 10 minutes at 180 °C.

19. 19

    While the mikados are baking, fill the BN cookies with speculoos spread. The source also mentions jam or Nutella as alternatives.

20. 20

    Melt the 100 g of chocolate intended for the mikados. Once the mikados are baked, dip them in the melted chocolate.

21. 21

    Refrigerate the mikados until the chocolate has set, then serve the different snacks.

Notes

The recipe states that the shortbread cookies can be kept for up to 15 days. The amounts of chocolate chips, cinnamon, and speculoos spread are not specified. The source says to chill the preparations but does not give the exact chilling time for each one. It suggests doubling the quantities to prepare more snacks.

Nutrition per serving

• dessert
• snack
• homemade
• baking
• cookies
• shortbread
• chocolate
• make-ahead