How to Make 5 STAR KREMBOS COOKIES

Instructions

For the cookies:
Line 2 baking trays with parchment paper.

Set aside.

Beat butter and 1/2 cup icing sugar until smooth. (about 2 minutes)

Add egg yolks and vanilla extract and mix for about 1 minute.

Add sifted flour and stir until blended.

Shape into a disc and wrap in plastic wrap.

Chill for about 3 hours.

After chilling….
Time to play with your dough…

Roll it out to 1/4 inch thick.

Cut out the cookies using 2 inch cookie cutter.

Place the cookies on the baking tray with 1 inch space between them.

Bake cookies at 350 F for 10 minutes.

(it should be lightly browned around the edges)

Cool the cookies.

Cream Filling
In a small pot bring sugar and water to boil.

Don't stir. Just keep cooking until sugar syrup reaches 240 F. (about 8 minutes from boiling moment)

When syrup is almost ready, begin beating the egg whites until soft white froth forms.

Then, when your syrup reaches 240 F, carefully and slowly drizzle the syrup into the mixing egg whites.

Keep whipping the whites and sugar syrup for another 7 to 9 minutes. (or until you can touch the mixing bowl

and it is not hot)

Also, you will know it is done when the white mixture is stiff and glossy.

Add the pure vanilla extract and mix for a few more seconds.

Transfer the cream filling into a pipping bag with 1/2 inch round tip.

Pipe filling onto an each cookie.

At this point you are almost done.

Your next step is to place cookies with filling into the freezer.

Freeze for about 3 hours or overnight.

Finally, you are ready for your final step - making chocolate ganache.

Using a double-boiler method melt chocolate chips.

Remove and add oil. Stir until combined.

Pour into a tall glass and let cool to room temperature.

Dip the frozen krembos in the melted chocolate, shake off excess chocolate and place

on a baking sheet or plate to set.