HALLOWEEN - Fluffy cookies (whoopee pies)

Chef George Tsoulis Halloween snacks that you will love.

INGREDIENTS

For the filling:

• 270 gr. cream cheese

• 250 to 300 gr. powdered sugar (icing sugar)

• 60 gr. butter, at room temperature

• orange confectionery colour

For cookies:

• 250 gr. all-purpose flour

• 200 gr. brown sugar

• 120 gr. butter, at room temperature

• 100 gr. cocoa

• 160 ml sour milk

• 1 pinch of salt

• 1 egg, medium

• 1 tbsp. vanilla

• ½ tsp. soda

• black confectionery colour

PREPARATION & EXECUTION

1 For the filling: Pour the cream cheese and butter into the bowl of the mixer and beat with a whisk until the cream cheese is fluffy. Then pour the powdered sugar in portions, stirring the mixture constantly until it is well combined.

2 Add the orange confectionery colouring to the mixture and mix again. Once it is ready, pour the mixture into a bowl, cover with cling film (cling wrap) and put it in the fridge for 2 hours.

3 For cookies: Preheat your oven to 175 ° C, fan-assisted.

4 Pour the flour, cocoa, and soda into a bowl, mix with a spoon and set aside.

5 Pour the butter and sugar in the bucket of the mixer and beat with the whisk on medium speed until the butter fluffs up and the sugar dissolves.

6 Add the egg, vanilla, and the black confectionery colour to the mixture, mix well - continue mixing, next add the sour milk and flour (in turns), finishing with the flour.

7 Remove the bucket from the mixer, take 1 tbsp. from the filling (for each cookie portion), and place it in a tray that has been lined with bake paper, leaving a gap between them, and bake for 10 to 12 minutes. Once they are ready, let them cool well.

8 Remove the filling from the fridge, put it in a pastry bag (piping bag), fill the cookies and serve.

(Source: Giorgos Tsoulis)