LEFTOVER BUTTERCREAM COOKIES (Almond and Caramel Toffee)

What to do with cake frosting leftovers?

This question haunts home bakers quite often, and who would want to throw away leftovers 🤷🏻‍♀️

I often bake and decorate cakes with either buttercream or whipped cream, which leaves me with a tin full of frosting. I generally freeze it so I can use it up later, but if I haven't planned a bake, I am really in a soup as I don't want to waste it.

So last weekend, I tried baking cookies with my leftover buttercream frosting, and boy, it was fun to experiment with a new recipe. The results are right in front of you. This delicious wheat almond and caramel toffee-filled cookies.

They look gorgeous as the tiny cracks in them expose the caramel toffee that's filled within, and when you bite into them, you'll have arrived in the sweet cookie heaven.

If you like this recipe, please click on the "SUBSCRIBE" button with THE NOTIFICATION BELL ON.

Ingredients
1cup whole wheat flour
1cup almond flour
1/2 cup all-purpose flour
1/2 cup walnuts chopped
1+ 1/2 cup buttercream frosting (room temperature)
2 tbsp cornstarch
2 tbsp coffee mate (you can skip this and add the same amount of extra cornstarch)
1/2 tsp cardamom powder
1/4 tsp baking soda
2-4tbsp cold milk

Filling
Caramel toffee (I used homemade caramel toffee, but you can use store-bought or replace it with chocolate like Hershey's kisses, Nutella, or Biscoff spread.

Instructions
1. Prepare a baking tray lined with parchment paper and preheat the oven at 340F/170C.
2. In a bowl, add all the flour and walnuts with the buttercream. Mix it properly with a spatula so that the buttercream and flour are thoroughly mixed.
3. Then add the cornflour plus coffee mate along with cardamom powder and baking soda. Again mix everything to spread the baking soda and cardamom evenly.
4. Now add the cold milk in parts and try to get the dough together. If the dough seems dry add more milk as per requirement.
5. Once the dough comes together make small balls (around 30 - 40gms) and press them into a flat disk shape.
6. Now place the smaller toffee balls or chocolate balls in the center of the disk and close it to create a ball again.
7. Now that the toffee is wrapped inside the cookie dough ball, press it gently to flatten the cookie and place it on the baking tray.
8. Bake the cookies for 10-12 mins in the oven at 340F/170C or bake till they are slightly brown at the bottom.
9. Once baked let them cool for 20min till they reach room temperature and store them in an airtight container for 10-12days.

Follow me at:
Instagram: @thedessertrituals
Email: [email protected]

Copyright © The Dessert Rituals. All rights reserved.
Unauthorized usage or stealing of this video is prohibited.

Music:
[Upbeat Summer Lofi] Merry Bay
Ghostwriter Official.

License: https://creativecommons.org/licenses/...