Mango Curd Cookies Waffle.plantation

Ingredients for about 20 cookies:

• 200 ml QF Quality Food Condensed Coconut Milk
• 350 g flour
• 1 egg yolk
• 125 g butter

Ingredients for mango curd:

• 120 g Alphonso mango pulp without added sugar QF Quality Food
• 1 egg yolk
• 1.5 tablespoons of sugar
• Half a tablespoon of potato flour
• 15 g butter

Additionally:

powdered sugar (or ground erythritol) for sprinkling

1. Place the flour, diced cold butter, egg yolk, and condensed milk in a bowl. Knead until smooth. Form a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Meanwhile, prepare the mango curd – in a bowl, combine all the cream ingredients except the butter. Heat over a bain-marie and stir until the mango curd thickens. Remove the bowl from the bain-marie, then add the butter and quickly stir until a smooth cream forms.
3. Briefly knead the chilled dough and roll it out to a thickness of approximately 5 mm on a floured baking sheet. Cut out the cookies using an egg-shaped cookie cutter. Make additional round holes in the center of half of the cookies. Bake the cookies for approximately 12-15 minutes at 180 degrees Celsius.
4. Once cooled, spread mango cream on half of the cookies and sprinkle the cookies with the holes cut out with powdered sugar.
5. Cover the spread with the halves cut out in the center. This will create beautiful egg-shaped cookies.