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Filled Shortbread Cookies
Rio Grande do Sul — Mother recipe · en it
Bolacha Recheada are traditional sweets from Rio Grande do Sul, featuring a crunchy crust and a rich cream filling.
📷 روتانا — CC BY 4.0 (Wikimedia Commons)
⏱️ 45 min prep + 35 min cottura · 20 porzioni · facile
Ingredients
- 250 g of flour
- 100 g of sugar
- 100 g of butter
- 1 egg
- 1 tablespoon of milk cream
- 1 tablespoon of rum
- 100 g of pastry cream
- 100 g of grated dark chocolate
- 100 g of chopped almonds
Method
- Mix the flour with the sugar, melted butter, and egg white until you get a homogeneous dough.
- Add the milk cream and rum and mix well.
- Form small balls with the dough and let them rise for 30 minutes.
- Poke a hole in the center of each ball with a spoon and bake at 180°C for 15-20 minutes.
- Allow the cookies to cool and fill them with the pastry cream, dark chocolate, and chopped almonds.
- Cover with another cookie and refrigerate for 1 hour before serving.
The story
Bolacha Recheada were created in the 19th century as a way to use up leftover cookie dough after making bread. They have become a culinary symbol of the region.
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