Chocolate Romiya Cookies
A hollow flower-shaped cookie filled with brown sugar and honey peanut chips in the center.
Ingredients
Butter ① (softened)
50 g
Powdered sugar
40 g
Egg white
35 g
Cake flour
90 g
Cocoa powder
10 g
Brown sugar
30 g
Honey
20 g
Butter ②
20 g
Peanut slices
30 g
Instructions
1
Step 1
Soften 50 g of butter ①, then add the powdered sugar and mix until the color lightens and the volume increases.
2
Step 2
Add the egg white in three additions, mixing thoroughly each time before adding the next.
3
Step 3
Combine the cocoa powder and cake flour, sift them in, then fold until evenly incorporated.
4
Step 4
Transfer the batter into a piping bag and pipe flower shapes using a decorative nozzle.
5
Step 5
Heat the brown sugar and honey over low heat until boiling. Once large bubbles appear, turn off the heat.
6
Step 6
Pour the 20 g of butter ② and the peanut slices into the mixture from Step 5 and stir until the butter has fully melted.
7
Step 7
Fill the peanut mixture into the center of the piped shapes from Step 4. Preheat the oven and bake at 170°C for 20 minutes, until the peanut slices on the surface turn golden brown.
