Update. Now you can have the recipe here…

At last, I am back.

It’s not because I am retired from this job. Cooking is like that you are entering a brand new day everyday. I was just enjoying baking (and eating!) too much till I couldn’t find the right time to post my notes (yay!).

Last time I baked nastar. I think it is one of obligatory cookies for Iedul Fitri. Almost in every house that you visit at the day, you’ll find it. Stop thinking that I am in love with this one. Nope. Well, not to say that I get bored with the combination of flour, eggs, baked with pinneaple jam filling. I guess, I get bored because I’ve enjoyed the snack since I was born in my village :)

I need the new version.

cookies

The boredom ended untill I found the new creation of nastar (Riana please what you call nastar in english?). I got the recipe from Santap magazine. Dark chocolate combines with peanut butter, and a small amount of thick cream as filling. Can’t you see the temptation? Oh I love it. And do not forget about the cookie itself. It made from regular ingridients plus ground almond to enrich the taste. Wow… I am not waiting for any second longer.

Forget that you never made any cookie for 11 years already. Forget that you have a lil monster around you! Just enjoy, enjoy and enjoy.

“Nastar” isi Kacang Cokelat

Source: Santap edisi 11
Untuk : 890 g / 55 buah

Adonan kulit
100 g mentega tawar
80 g margarin
30 g gula bubuk
2 butir kuning telur
240 g tepung terigu
1/4 sdt garam
50 g almond bubuk

Filling
90 ml krim kental
180 g cokelat masak pekat, potong kecil
100 g selai kacang (peanut butter)

Olesan
1 butir kuning telur, kocok bersama 1/2 sdm air

Taburan
Kacang tanah, sangrai, cincang

Adonan kulit: kocok mentega, margarin, gula bubuk, dan kuning telur dengan mixer kecepatan sedang hingga tercampur rata (2 menit). Kocok asal tercampur saja, jangan terlalu lama. Masukkan tepung terigu, garam dan almond bubuk.

Filling: rebus krim kental dalam panci tebal (api sedang) sampai mulai mendidih. Matikan api, masukkan ke dalam cokelat masak dan aduk sampai leleh dan licin.
Campurkan peanut butter dan aduk dengan whisk hingga licin. Dinginkan sampai mengeras dan bisa dipulung (sekitar 2 jam). Ambil 1 sdt adonan, bentuk bundar. Taruh filling yang sudah dibentuk di atas loyang dan simpan di lemari es hingga keras.

Membentuk: panaskan oven pada suhu 160 c.Ambil 10 g adonan kulit, pipihkan, beri bola-bola kacang coklat ditengahnya lalu bulatkan. Taruh di atas loyang kue kering yang dioles margarin. Setelah semua terbentuk, panggang selama 20 menit sampai kue mengembang.
Keluarkan, lalu olesi merata dengan kuning telur dan taburi kacang tanah cincang. Masukkan kembali ke dalam oven, panggang 10 menit lagi sampai kuning kecoklatan.