- 125 grams of margarine at room temperature
- 1 egg
- 1 cup of powdered sugar
- 1/2 cup corn starch
- 1/2 tea sunflower oil
- 1 teaspoon baking soda
- 1 packet of vanillin
- 3 tablespoon cocoa
- 2.5 cups of flour
- 1 teaspoon granulated sugar
For the above:
- 1 pack of chocolate sauce
For inner filling:
If you use eggs and margarine in the room heat, your cookie will get better consistency and will prevent cracking while baking. If you keep it in a closed cabin in the room heat, it will not break down for 3-4 days.
How is it prepared?
Take a margarini, egg, starch, powdered sugar, liquid oil, vanilla, cocoa and baking powder in a kneading bowl and knead well.
Continue kneading by adding the flour slowly. You will get a dough that does not stick to the earlobe.
Cut some pieces of walnut size from your prepared dough and roll with your hands.
Put a bowl of powdered sugar in the top of the roll you have prepared and place it in the oven tray with the greasy paper laid down so that the underside of the bowl is facing the bottom of the bowl.
Prepare all the dough in this way and make a tiny pit by pressing your finger over each of the rounds. This will come with a chocolate filling.
Bake for about 15 minutes in a preheated 185 degree oven.
In order to prevent the pit blistering that you open in the middle of the frying, 10 minutes after you give the fryer, make the pits clear by turning on a bottle cover and continue cooking.
The cookies you get from the cook, after the cold, fill the center with chocolate sauce and serve.