Ingredients:
For the cream:
- 300 ml of milk (1 1/4 cups)
- 2 tablespoons of cornstarch
- 1 egg yolk
- 3 tablespoons of sugar
- 1 tablespoon of vanilla sugar
For the cookie dough:
- 300 g of all-purpose flour (2 1/2 cups)
- 2 teaspoons of baking soda
- 100 g of powdered sugar (3/4 cup)
- 100 ml of vegetable oil (7 tablespoons)
- 2 eggs
- Lemon zest
For assembly:
- Apricots
- Powdered sugar (for dusting)
- Flour (for dusting)
Instructions:
For the cream:
- In a saucepan, mix the milk with the cornstarch, egg yolk, sugar, and vanilla sugar.
- Stir continuously until the mixture begins to simmer. Then let the cream cool, covering it with plastic wrap to prevent a crust from forming.
For the cookie dough:
- Combine the flour, baking soda, and powdered sugar in a bowl.
- Add the vegetable oil, eggs, and lemon zest. Mix until a homogeneous dough forms.
- Divide the dough into two equal portions and refrigerate for 20 minutes to firm up.
For assembly and baking:
- Preheat the oven to 200°C (400°F) using top and bottom heat.
- Lightly dust a work surface with flour and roll out the two portions of cookie dough.
- Spread the cooled cream over the rolled-out dough.
- Arrange apricot slices on top of the cream.
- Fold or cut the dough as desired to form cookies.
- Place the cookies on a baking sheet lined with parchment paper and bake for 20 minutes.
- Dust with powdered sugar once the cookies are baked.
Tips:
- Ensure the cream is cooled before using it on the cookie dough to prevent softening the dough.
- Adjust the sugar quantity according to personal preferences.
- Allow the cookies to cool before enjoying for the perfect texture.
