Round and round Pepero cookies
It's a crispy and sweet Pepero cookie.
3 serving
Within 60 minutes
서현마미
Ingredients
  • Butter
    120g
  • Sugar powder
    75g
  • Salt
    1little
  • egg
    45g
  • Gravity powder
    70g
  • Gravity powder
    64g
  • cocoa powder
    6g
  • Gravity powder
    60g
  • white lotus vinegar powder
    10g
  • White chocolate
    suitably
Cooking Steps
STEP 1/7
Gently beat butter at room temperature in a bowl, then whip suger powder and salt thoroughly. Add eggs to this and whip enough to make it creamy.
STEP 2/7
Divide this dough into three equal portions. Then add each chechin powder and mix as if cutting with a rubber spatula.
STEP 3/7
Put the dough in a plastic bag and leave it in the refrigerator for 30 minutes.
STEP 4/7
Prepare 10g of each dough separately. Push gently with both hands to increase the thickness to 18-19cm. It'll be easier if you spray the powder little by little.
STEP 5/7
Pinch the end of the dough slightly and stick it together, leaving the two strands of dough on the floor, twisting it gently. Twist the ends with your hands to finish, and pinch the ends slightly.
STEP 6/7
Carefully place in pan at intervals and bake in preheated oven at 180 for about 12 minutes.
STEP 7/7
I tempered him with white chocolate and dressed him in chocolate clothes.
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