Name: Italian peach cookies recipe by Praseetha Sambhu at BetterButter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: For the cookies; Apf/maida 4 cups; Sugar 1 cup; Vegetable oil 1 cup; Baking powder 1 tablespoon; Eggs 4; For the pastry cream; Milk 2 cups; Zest of 1 lemon; Egg yolks 4; Sugar 3/4 cup; All purpose flour 1/4 cup; For coating; Simple syrup; Red food color; Yellow food color; For the toppings; Castor sugar 1 cup; Few mint leaves

Ingredients Serving: 6

For the cookies
Apf/maida 4 cups
Sugar 1 cup
Vegetable oil 1 cup
Baking powder 1 tablespoon
Eggs 4
For the pastry cream
Milk 2 cups
Zest of 1 lemon
Egg yolks 4
Sugar 3/4 cup
All purpose flour 1/4 cup
For coating
Simple syrup
Red food color
Yellow food color
For the toppings
Castor sugar 1 cup
Few mint leaves

Instructions

For the pastry cream
Boil the milk along with the zest of the lemon. Simmer on medium heat for a few minutes. Strain and keep aside.
In a large bowl whisk together egg yolks and sugar until thick and pale yellow.
Add flour and whisk until well combined.
Slowly whisk in the hot milk into egg mixture.
Return the mixture to medium heat and stir constantly until cream thickens and begins to boil.
Remove from heat and transfer to a large bowl and cover with cling wrap pressing down on the surface to prevent skin from forming. Let it cool completely.
To make the cookies
Preheat oven to 175 degrees centigrade
Line a tray with parchment paper.
Mix sugar eggs and oil.
To this add flour and baking powder and mix.
Make small equal sized balls and place them on the tray and flatten it a little so that the bottom is flat.
Bake for 15 to 20 minutes or until the bottom has browned.
Remove from oven and allow to cool.
Meanwhile transfer the pastry cream into a piping bag and keep aside.
After the cookies have cooled completely, using a knife scoop out some cookie from the underside to form an indentation.
Place some filling in the indentation and use another cookie to close the filling.
Dip the cookies in red and yellow simple syrup and coat with castor sugar and keep a mint leaf.
Yummy Italian peach cookies are ready.

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