Kurabie in chocolate glaze
12 servings
20 minutes
Chocolate-glazed kurabie is a delicate cookie with a fragile texture complemented by the rich sweetness of chocolate glaze. Although kurabie has Eastern roots, this glazed version carries a Mexican spirit, as chocolate has long been a valued ingredient in Maya and Aztec culture. The cookie is made with butter for softness and whipped egg whites for airiness. The aroma of vanilla and powdered sugar harmoniously blend with the chocolate glaze to create a rich flavor. It is important to dip the kurabie in melted chocolate to cover the surface evenly. This cookie pairs perfectly with hot milk and makes a wonderful addition to a cozy evening or friendly tea gathering.
1
Preheat the oven to 200 degrees. Take out the butter in advance to soften it at room temperature.
- Butter: 300 g
2
Beat the butter with powdered sugar and vanilla sugar. Add flour and mix thoroughly.
- Butter: 300 g
- Powdered sugar: 150 g
- Vanilla sugar: 2 teaspoons
- Wheat flour: 2 glasss
3
Whip the egg whites into a stiff foam with a pinch of salt. Gently fold into the batter, ensuring the egg whites do not deflate.
- Egg white: 3 pieces
- Salt: pinch
4
Place the dough in a pastry bag (it's easier to first put the dough in a regular plastic bag, cut off a corner, and insert it into the bag).
5
Line the baking tray with parchment paper and pipe out the 'roses' of the kurabie.
6
Bake in a preheated oven for 10 minutes. Remove the cookies and cool on a plate.
7
Cover part of the kurabie with glaze: melt chocolate chips in a water bath (or microwave) and mix in butter, dip the cookies in the glaze and place them on a rack to set.
- Chocolate chips: 50 g
- Butter: 300 g
8
Place both types of chilled kurabie on a plate. Serve with hot milk.