20 Serves
480 Mins
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and honey, mixing until fully incorporated.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
48 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
53 mg / 1,250 mgPotassium
118 mg / 4,700 mgSodium
97 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
20 g / 50 gSaturated Fat
10 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Gradually fold in the flour, cornstarch, cocoa powder, baking soda, and baking powder until a cohesive dough forms.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 200°C and line two baking sheets with parchment paper.
Roll out the chilled dough to a thickness of 2 millimeters on a floured surface. Use a round cookie cutter to cut out cookies and place them on the prepared baking sheets.
Bake the cookies for 8 to 10 minutes per sheet until set. Remove from the oven and allow them to cool completely on a wire rack.
Spread a teaspoon of dulce de leche onto the flat side of half the cookies, then top with the remaining cookies to create sandwiches.
In a small saucepan over low heat, melt the semi-sweet chocolate with butter and orange zest. Dip each sandwich cookie into the chocolate glaze and place on parchment paper to set.
0
g5
g0
g
.jpg&w=3840&q=75)
Persian