Cook:
Serves: Makes30
These cookies are based on the creation of Israeli bakery, Hagit. The easiest way to make them is by filling them with shop-bought praline-filled chocolates. If you cannot find any, you can use a few chocolate coins, or freeze Nutella and scoop it into tablespoon-sized balls. Either way they are utterly delicious.
Find more of Orly’s recipes on Instagram or on her blog.
Method
- Prepare the dough: in a mixer with a kneading hook (or food processor) mix flour, sugar and butter cubes and continue to process until the mixture looks like the consistency of small crumbs.
- Add the egg yolks, while stirring and just before the dough comes together, add the sour cream and mix for another minute or until the dough is uniform.
- Wrap in cling film and leave the dough to rest for 20 minutes in the refrigerator.
- Preheat oven to 170°C. Line two baking sheets/pans with baking parchment or a silicone liner.
- Fill and bake: on a floured surface, roll the dough until ½cm thick. Cut out 5cm circles of dough, place a praline or chocolate ball on the centre of each dough circle and wrap the dough around it to form a beautiful ball. The seam should be at the base of the cookie.
- Bake for 12-14 minutes until the dough is dry but still pale. You don’t want it to brown.
- Cool on a wire rack then sprinkle with icing sugar if desired and keep in an airtight box.
- They should keep well for four days, but as ours generally vanish on the same day we have no experience with that.
To get more recipes, click here to sign up for our free JC food newsletter.
Ingredients
For the dough:
500g flour
190g caster sugar
250g cold butter, cut into cubes
2 egg yolks
100g sour cream
For the stuffing:
30 milk chocolate pralines (either dark/bitter or white)
Forcoating:
Icing sugar