This giant cookie is made with vanilla-flavored yogurt shortcrust pastry. The giant cookie is made with a very soft dough and a delicious filling. I decided to fill half the cookie with hazelnut cream and half with blackberry jam. Ideal for breakfast or as a dessert. With these amounts, you will make a giant cookie and its various surface decorations, and if you have leftover dough, I recommend making some delicious small cookies that will keep for days.
Let’s start baking
Enjoy the recipe.
Giusi
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 cups all-purpose flour
- 3.5 oz vanilla yogurt
- 1/2 cup granulated sugar
- 1 egg
- 3.5 tbsp vegetable oil
- 1 tsp baking powder
Steps
In a bowl, mix the egg with the sugar, add the yogurt and then the oil and mix well. Start pouring in the previously sifted flour gradually along with the baking powder. Knead well on a lightly floured surface until you create a homogeneous and soft dough.
Divide the dough in two and start rolling it out on a lightly floured surface or on parchment paper. Use a plate to create a circle and cut it with a knife. Place the obtained circle on a sheet of parchment paper, fill as desired, roll out the other dough piece and make a circle, place a glass in the center and create a hole, place the shortcrust pastry over the filling and seal the edges well.
The giant cookie is ready to be baked. I decided to further decorate it using a stencil that I previously placed over cocoa and then pressed lightly on the giant cookie.
Bake at 356°F in a preheated static oven for about 25-30 minutes. The giant cookie is ready to be devoured.
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