Nutrition Facts
6 servings
6
Pim’s Style Cookies Recipe
No Reviews
I'm sharing with you the secret recipe for cookies like those from the store. This homemade version is for the whole family, much better than the industrial ones. Give it a try and I'm sure you'll be satisfied with the recipe.
Orange jelly
200 Orange juice (about 3 large oranges)
Grated zest (take untreated oranges)
200 Sugar (or less if you prefer it less sweet)
2 Agar agar
Genoise Cake
3 Egg
100 Sugar
100 Flour
50 Butter
Chocolate glaze
100 Dark chocolate
Directions
1
The jelly: squeeze the oranges and pour the juice and zest into a saucepan with the sugar, then add the agar-agar and bring to a boil for a good 5 minutes. Then pour onto a rimmed tray lined with parchment paper to obtain a jelly about 0.5-1 cm high. Let it cool and refrigerate for several hours until the jelly is set. Feel free to leave it overnight.
2
Genoise: whisk together the sugar and eggs. When the mixture is nice and frothy, add the flour and then the melted butter. Bake in a large mold so that the batter is well distributed and doesn't rise too much. Bake for 15-20 minutes at 150-160°C.
3
To finish Assembly: use two different sizes of cookie cutters, the larger for the sponge cake and the smaller for the jelly. Cut out the circles of sponge cake and then those of jelly, layering them as in the original recipe. Then, melt the chocolate in a double boiler or in the microwave and pour it over the jelly using a teaspoon. Allow to chill until the chocolate hardens.
Ingredients
Orange jelly
200 Orange juice (about 3 large oranges)
Grated zest (take untreated oranges)
200 Sugar (or less if you prefer it less sweet)
2 Agar agar
Genoise Cake
3 Egg
100 Sugar
100 Flour
50 Butter
Chocolate glaze
100 Dark chocolate
Directions
Directions
1
The jelly: squeeze the oranges and pour the juice and zest into a saucepan with the sugar, then add the agar-agar and bring to a boil for a good 5 minutes. Then pour onto a rimmed tray lined with parchment paper to obtain a jelly about 0.5-1 cm high. Let it cool and refrigerate for several hours until the jelly is set. Feel free to leave it overnight.
2
Genoise: whisk together the sugar and eggs. When the mixture is nice and frothy, add the flour and then the melted butter. Bake in a large mold so that the batter is well distributed and doesn't rise too much. Bake for 15-20 minutes at 150-160°C.
3
To finish Assembly: use two different sizes of cookie cutters, the larger for the sponge cake and the smaller for the jelly. Cut out the circles of sponge cake and then those of jelly, layering them as in the original recipe. Then, melt the chocolate in a double boiler or in the microwave and pour it over the jelly using a teaspoon. Allow to chill until the chocolate hardens.
Notes
-
Nlw
Very good! The only difficulty: avoiding making the layers too thick... With the rest of the cake and jelly that I couldn't turn into cookies, I made small cups in a similar style. :D -
bambou100
Excellent! Really DELICIOUS and the taste is EXACTLY the same as the store-bought version!! I just reduced the sugar (150 g) for the jelly and it was perfect!! My suggestion: Use two identical-sized molds to pour the jelly and sponge cake so that it's well proportioned! In summer, I will try it with strawberries, raspberries, and cherries! -
tros-a
Extra! The taste really resembles that of orange jelly biscuits, and the quantities of orange jelly and biscuits are perfectly matched! However, I had to melt twice as much chocolate to cover all the biscuits. -
Marie-Alice
Please provide the text you would like to have translated. -
Peggy
Super Very nice and easy recipe to make. I really like this type of recipe that replicates industrial cakes but with only natural ingredients! Thank you.
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