Creamy Amarula Elephant Cookies
Deliciously indulgent elephant shaped sandwich cookies filled with Amarula cream.
- Preparation time
15 min - Cooking time
45 min - Serving size
20
- Ingredients
- Method
- For the Filling
- 100ml Amarula Cream Liqueur
- 20g cornflour
- 2 egg yolks
- 1 vanilla pod
- 100ml milk
- 90g sugar, fine
- 250g butter, cold, coarsely diced
- For the dough and the decoration
- 220g flour, type 405
- 100g butter, lukewarm
- Icing sugar for dusting
- Salt
- 20ml Amarula Cream Liqueur
- 2 egg yolks
- Sugar pearls
- Gold dust
- Mocha beans
- Chocolate icing
- Elephant cookie cutters, small and large
- For the filling, first mix the Amarula Cream liqueur with the starch and the egg yolk.
- Cut the vanilla pod in half lengthwise and scrape out the pulp.
- Then bring both to the boil with the milk and sugar.
- Remove the pod, stir in the starch mixture and bring to the boil again briefly.
- Put the cream into a food processor and gradually mix in the butter cubes.
- Then refrigerate the cream and stir well again before using.
- For the pastry, preheat the oven to 170 degrees (convection oven, 160 degrees) and line two baking sheets with baking paper.
- Knead the flour, butter, icing sugar, 1 pinch of salt and Amarula Cream liqueur into a smooth dough.
- Then add the egg yolk and knead it in.
- Form the dough into a lump, wrap in cling film and chill for 30 minutes.
- Lightly flour the work surface and roll out the dough to a 3 mm thickness and cut out biscuits with the elephant cutters.
- Bake for 10 minutes on the middle shelf.
- Cut out every second elephant in the middle again with a smaller elephant cutter.
- Place the elephants on the baking tray.
- Then remove and leave to cool.
- Finally, put two elephants together with a little cream and decorate with sugar pearls, gold dust or mocha beans, and chocolate icing.
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