【手作りバレンタイン】ホットケーキミックスで簡単！生チョコサンドクッキーの作り方🍫 /ホワイトデー / Chocolate Sandwich Cookies

Ingredients

• 200 g Pancake Mix (plain, unsweetened)
• 15 g Cocoa Powder (unsweetened, Dutch‑process preferred)
• 50 g Cold Butter (cut into 1 cm cubes, kept chilled)
• 30 ml Milk (whole or 2% milk)
• 200 g Chocolate (good quality dark or semi‑sweet chocolate, chopped)
• 100 ml Whipping Cream (heavy cream, 35% fat)
• 20 g Unsalted Butter (softened, added to chocolate mixture)
• 10 g Freeze‑Dried Strawberries (optional garnish, crushed)
• 1 piece Chocolate Pen (optional for decoration)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together the pancake mix and cocoa powder until evenly distributed.

   Time: PT5M

2. Incorporate Butter

   Add the cold butter cubes to the dry mixture. Using your fingertips, rub and crush the butter into the flour until the mixture resembles a fluffy powder.

   Time: PT5M

3. Form the Dough

   Pour the milk over the flour‑butter mixture and stir roughly until a soft dough forms. Do not over‑mix.

   Time: PT2M

4. Chill the Dough

   Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for 15 minutes.

   Time: PT15M

5. Prepare Chocolate Filling – Chop Chocolate

   While the dough rests, chop the chocolate into small uniform pieces and place them in a heat‑proof bowl.

   Time: PT2M

6. Heat Cream

   Put the whipping cream in a microwave‑safe container and heat on high (600 W) for 1 minute, watching closely so it does not boil.

   Time: PT1M

7. Make Raw Chocolate Ganache

   Pour the warm cream over the chopped chocolate, let sit 30 seconds, then stir gently until smooth. Add the softened unsalted butter and continue stirring until fully incorporated.

   Time: PT3M

8. Set the Ganache

   Spread the ganache onto a tray lined with parchment paper, forming a thin even layer. Cover and refrigerate until firm, about 30 minutes.

   Time: PT30M

9. Roll the Cookie Dough

   Remove the chilled dough, divide it in half, and place each half between two sheets of parchment. Roll with a rolling pin (or bottle) to a uniform thickness of 3 mm.

   Time: PT10M

10. Cut and Trim Cookies

    Trim the rolled dough edges, then cut into rectangles measuring 4 cm × 6 cm using a sharp knife or pizza cutter.

    Time: PT5M

11. Preheat Oven

    Preheat the oven to 180 °C (350 °F).

    Time: PT5M

    Temperature: 180°C

12. Bake Cookies

    Arrange the cut dough pieces on a parchment‑lined tray and bake for 10 minutes, or until the edges are lightly golden.

    Time: PT10M

    Temperature: 180°C

13. Cool Cookies

    Transfer baked cookies to a cooling rack and let them cool completely, about 15 minutes.

    Time: PT15M

14. Cut Chocolate Layers

    Remove the set ganache slab from the fridge. Warm a knife under hot water, dry it, and slice the chocolate into pieces slightly smaller than the cookies.

    Time: PT5M

15. Assemble Sandwiches

    Place a chocolate piece on the flat side of a cookie, then top with another cookie, pressing gently to bond. Repeat for all pieces.

    Time: PT5M

16. Optional Decoration

    Use a chocolate pen to draw patterns on the top cookie and sprinkle crushed freeze‑dried strawberries for extra color and flavor.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

18 g

Fat

8 g

Fiber

1 g