Cookie Dessert with Cream


Butter 100 g

Wheat flour, wallpaper 5 tbsp. l.

Starch 2 tbsp. l.

Sugar (sand) 2 tbsp. l.

Liqueur amaretto (or syrup) 30 ml

Pinch salt.

Vanilla pinches.

Cream 35% fat. (for cream) 200 ml

Sugar (sand) (for cream) 2-3 tbsp. l.

Orange (for cream) 1/2 pc

Grate the butter in a bowl.

Add sugar, salt, vanilla, starch and flour.

Grind the dough into crumbs.

Add amaretto or non-alcoholic syrup if desired.

Place the dough in plastic wrap and refrigerate for 30 minutes.

Grate the dough directly onto the baking sheet. In one non-thick layer.

Bake in an oven preheated to 180 degrees C for 10 minutes. Let cool and crumble.

Pour the heavy cream into a bowl of a blender or whisk mixer.

Add sugar and half orange juice. Beat well.

Put 2 tablespoons in portioned bowls. spoons of cookies and cover with cream.

Do this in layers up to the top of the bowls.

Put in the refrigerator for a couple of hours to soak.

Serve with tea.

Bon appetit!