HAUSMANN Snacks

Light oreshki cookies in the multibaker

Name: Light oreshki cookies in the multibaker
Total time: 3 min
Ingredients: For the dough: eggs — 2 pcs; For the dough: sugar (cane or coconut sugar works too) — 60–70 g; For the dough: plain unsweetened yogurt — 100 g; For the dough: melted butter (or 30 ml vegetable oil) — 40 g; For the dough: flour — 220–250 g; For the dough: baking soda (quenched with lemon juice) — ½ tsp; For the dough: salt — pinch; For the dough: vanilla or cinnamon — to taste; Filling of your choice: curd cream (5% cottage cheese + a little honey or sweetener); Filling of your choice: banana purée, mashed berries or date paste; Filling of your choice: thick Greek yogurt + a little honey

⏱ 3 min

Ingredients

For the dough: eggs2 pcs
For the dough: sugar (cane or coconut sugar works too)60–70 g
For the dough: plain unsweetened yogurt100 g
For the dough: melted butter (or 30 ml vegetable oil)40 g
For the dough: flour220–250 g
For the dough: baking soda (quenched with lemon juice)½ tsp
For the dough: saltpinch
For the dough: vanilla or cinnamonto taste
Filling of your choice: curd cream (5% cottage cheese + a little honey or sweetener)
Filling of your choice: banana purée, mashed berries or date paste
Filling of your choice: thick Greek yogurt + a little honey

Method

Whisk the eggs with the sugar until frothy.
Add the yogurt, butter, vanilla or cinnamon and the soda.
Fold in the flour to make a soft, elastic dough.
Roll the dough into balls about the size of half a walnut.
Bake in the multibaker until golden, about 2–3 minutes.
Let the halves cool, fill them with the cream of your choice and sandwich them together.