1 / 5
Lithuanian "Vilnius" Cookie Keychain — zdjęcie 1
1 / 5

Lithuanian "Vilnius" Cookie Keychain

Zamów wydruk tego modelu

Obliczymy ostateczną cenę na podstawie wybranego pliku. Sprawdzisz ją i zaakceptujesz przed płatnością.

Zapisane na tym urządzeniu.

a keychain of a well known local cookie

Ocena
0 / 5
Polubienia
3
Pobrania
15
Wydruki
0
Wyświetlenia
75
Oceny
0

Aktualizacja u źródła:

Informacje o modelu

Źródło
Printables
Licencja
Creative Commons — Attribution — Noncommercial — Share Alike

This is a simple attempt in representation of a famous Lithuanian cookie "Vilnius". This was made into a key chain as a gag/prop/gift for fun. 


Instructions:

Print with supports enabled with parts laying flat on the bed. Assemble by placing the cream parts pushed into place with the slots. Get a key-chain ring and attach it to the provided hole in the cookie base.

---------------------------------------------------

Recipe if you actually want to make the cookies:

Ingredients:
For the cookie dough:

3 medium eggs
265 g wheat flour
170 g soft butter
154 g sugar
1/2 teaspoon vanilla sugar

For the butter cream filling:

380 g powdered sugar
50 g soft butter (room temperature)
30 g cooled boiled water
1/2 teaspoon vanilla sugar
6 g cocoa powder

Instructions:

Make the cookie dough:

In a bowl, beat the soft butter and sugar until creamy and pale.
Add the eggs one at a time, mixing well after each.
Add vanilla sugar.
Gradually add the flour and mix until a uniform dough forms.
Shape and bake the cookies:
Preheat oven to 180°C (350°F).
Roll out the dough to your desired thickness.
Cut into cookie shapes.
Bake until edges are lightly golden (time depends on size and thickness).
Prepare the butter cream filling:
Beat the soft butter until smooth.
Gradually add the powdered sugar while mixing.
Add cooled boiled water, vanilla sugar, and cocoa powder.
Mix until smooth and fluffy.

Assemble the cookies:

Let the cookies cool completely.
Spread or pipe butter cream onto the flat side of one cookie.
Place another cookie on top to make a sandwich.
Let rest for a while so the cream sets.

Tips:

Use softened butter for smooth mixing.
Cool cookies fully before adding cream.
For a stronger chocolate taste, add more cocoa.
Store in an airtight container for several days.This is a simple attempt in representation of a famous 

Tagi