BALLERINA COOKIES
TOTAL TIME: 2H + 1H IN FRIDGE
The Ballerina cookie, an all-time Swedish favourite, is a true cookie picnic tradition in Sweden. It's one of those cookies that every Swede holds dear to their heart. Whether it's a cozy fika (a quintessential Swedish coffee break) or a sweet treat to brighten up your day, the Ballerina cookie always manages to steal the show.
Making these delights at home is not just fun, it's a chance to infuse your kitchen with the essence of Sweden. And the best part is that it's incredibly simple.
The result is a cookie that, while resembling the store-bought version,
boasts a homemade touch that makes it all the more special.
1. MIX THE DOUGH
Start by cutting 125g of butter in to small cubes. Then combine the butter with bag a. Keep mixing it together until it forms a smooth dough. You can do this in a mixer or by hand.
2. REST IN THE FRIDGE
Divide the dough in half, and take half of the dough and add bag b and 1 tbsp of water. Mix the dough until it is completely mixed in, Roll each dough in to a sausage and wrap them both in cling wrap or a plastic bag and let them rest in the fridge for about 1 hour.
3. STAMP OUT COOKIES
Roll out the chocolate dough (this will be the bottom piece) to about 3 mm thickness and cut out round cookies using the base cookie cutter. To make them easier to handle, freeze the cookies for a few minutes before placing them on a baking sheet. Roll out the light dough and cut out cookies (use the cookie cutter with the heart in the middle).
Tip: Roll out the dough in between two parchment papers, it makes it easier to handle the dough.
4. BAKE
Preheat the oven to 175 degrees Celsius and bake the cookies for about 10 minutes.
5. MIX THE FILLING
Melt the chocolate from bag c and and mix it with the hazelnut cream from bag d. Put the chocolate cream in a piping bag.
6. ASSEMBLING THE COOKIES
Flip each chocolate cookie around, so that the smooth top is facing down, then pipe the chocolate cream in the center of each chocolate cookie, make a small circle when piping, so that you get an even spread of the filling. Pipe all cookies with filling, and then gently press on the vanilla "lid" on each Allow them to cool in the fridge before eating them. Store the cookies in an airtight container in the fridge.