Milano Cookies, yes have seen them a lot in the imported food section but never tasted them as Eggs!! were mandatory. Gave it a shot for the Daring Bakers July challenge.
Well .......... they are so simple to make and the same goes for the taste, very very delicate crispy,chewy and as you chew u get this awesome chocolate swirling along your mouth which is sandwiched between two crisp layers of cookies....mmm heavenly!! yes that's what i would call it. I could not attempt on the Marshmallow cookies because of the vegetarian factor. Also the vegan mallows have corn syrup which is not easily available.. but will give it a hand once i grab this syrup from some where.
I added a tinge of lemon rind as well as lemon juice just for a little zest. Ive tried chocolate and orange a lot of times now it was Mr lemons turn :) n ya lemons and chocolates go very well for sure. I almost used the recipe for Eggless Milano's from here except for a few changes.
Eggless Milano Cookies.
3/4th cup milk
3/4 cup sugar
1/2 cup canola oil
2 teaspoons vanilla extract
1 tsp lemon rind
2 cups flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
Mix all the dry ingredients and gradually add the wet ones while mixing the batter well. It should form a cake like batter. Whisk well for a few minutes and fill in a piping bag.Meanwhile Pre-heat your oven at 180 deg C and also prepare your baking tray with a parchment paper. Squeeze you piping bag to make desired shape's. Well the original shape of milanos is a Elongated Oval kind... but i was all in for hearts :) and small rounds which look like macaroons :)Its fun cause once you start piping shapes you want to do so much it.. so explore your creativity. :)
Bake them for about 20 min or until golden in colour. Baking them less will give them a cakey texture so be careful not to burn them or leave them undone.
While they bake Make your chocolate filling.
1/2 cup heavy cream
8 ounces semisweet chocolate, chopped
1 orange, zested ( i did not add)
In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies