The crumbled cookies are easy, quick, and really delicious treats. I wanted to prepare some cookies for breakfast, I asked my family how they wanted them, and they chose Nutella and jam. So, I thought of making mini crumbles in the muffin tin that literally flew off the tray. They didn’t even last two days! I named them crumbled cookies because you prepare them by “crumbling” the shortcrust pastry; there’s no need to be too precise, and you can put whatever you want inside. They’re delicious even with pistachio cream or custard! I’m sure these crumbled cookies will win everyone over; they’re perfect for breakfast, as a snack, or as a dessert, and they’re fantastic for dipping in milk or cappuccino!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1 pinch salt
- 1/2 teaspoon baking powder
- to taste vanilla
- to taste Nutella®
- to taste jam
- to taste powdered sugar
Steps
Crumbled cookies are very easy and quick to prepare. First, put the flour, sugar, baking powder, vanilla, a pinch of salt, room-temperature butter in a bowl and mix quickly with a fork. Add the egg and form a crumbly mixture.
Butter and flour muffin molds, fill them with a bit of crumbled pastry, and compact it with a small glass.
Fill the crumbled cookies with jam and Nutella, cover them with more crumbs, and then bake them in a preheated oven at 350°F for about 25 minutes; they should be golden brown.
Let the crumbled cookies cool (or at least warm up), gently remove them from the molds, and garnish them, if you like, with a light dusting of powdered sugar.
Tips:
Crumbled cookies can be stored at room temperature for up to a week. You can fill them with your preferred filling, custard, Nutella, pistachio cream, jam, peanut butter, etc.
Other cookie recipes HERE
Crumbles recipes HERE
