Original cookies that will bring joy to kids and soccer fans alike! Utilize different shapes as well!
Ingredients
- Sugar – 125 g
- Powdered sugar – 100 g
- Dark chocolate – 30 g
- Eggs – 2
- Ground coffee – 3 teaspoons
- Butter – 100 g
- Oil – 2 tablespoons
- Walnuts – 50 g
- Baking powder – 0.25 teaspoon
- Salt – a pinch
- All-purpose flour – 125 g
Preparation
Brew the coffee in about 75 ml of water and let it cool. Finely grind the walnuts.
Step 1: BAKE THE CAKE POPS Beat butter, sugar, and salt until creamy. Add eggs one at a time while still beating. Mix flour, ground walnuts, and baking powder, then add 3-4 tablespoons of espresso.
Grease the indentations of a cake pop baking tray with oil, fill them with the batter, and insert wooden sticks flat into them. Bake in an oven preheated to 175°C for 17-20 minutes until the edges of the cake pops lightly brown and a wooden stick inserted into the center comes out dry. Remove from the oven, leave in the tray to cool completely, then carefully remove the cake pops from the tray.
Step 2: PREPARE THE ICING Sift the powdered sugar, divide it into two portions, mix one portion with a small amount of espresso until thick glaze forms. Mix the remaining powdered sugar with a small amount of water – you can color it as desired. Transfer each glaze into a freezer bag, seal the bag tightly, and cut off a small corner. Decorate the cake pops with icing and let them dry.
Step 3: DECORATE WITH CHOCOLATE Chop the chocolate, melt it in a water bath. Transfer it to a freezer bag, seal the bag tightly, and cut off a small corner. Squeeze the chocolate, outlining the designs, and let it cool.
