Sweet peach cookies
-400 g flour
-100 g powdered sugar
-75 g butter at room temperature
-45 ml milk
-8 g of chemical yeast
-1/2 lemon (grated zest)
-alchermal liqueur (of scale)
1-In a large bowl, whisk the powdered sugar with the butter at room temperature until it reaches a creamy consistency.
2-Add the eggs and mix well.
3-While stirring, pour in the milk.
4-Sift together and add flour and baking powder.
5-Add the grated lemon zest.
6-Mix with a spatula and work with your hands.
6-Refrigerate at least 1 h.
7-Take the dough and shape into 20 g balls of dough and place evenly on a baking sheet with parchment paper.
8-Preheat the oven to 180°C.
9-Bake for 15 to 20 minutes.
10-Take out and let cool completely.
11-With a teaspoon, dig in the flat part of the balls and add the pastry cream or chocolate spread.
12-Assemble the peach halves in half and soak in alchermès liqueur to colour and then roll in powdered sugar.
13-Add mint leaves to simulate foliage and serve in small paper moulds.