Mushroom cookies in a gas tin

Ingredients
Step-by-step preparation
STEP 1

How to make mushroom cookies in a gas mold? Take the necessary products from the list. Take creamy margarine with a high fat content.
STEP 2

Grind soft margarine with granulated sugar using a fork. You can use culinary gloves to mix the ingredients.
STEP 3

Add chicken eggs to the creamy mixture and mix the mixture thoroughly with a fork. Or with your hands wearing culinary gloves.
STEP 4

Quench baking soda with table vinegar. There will be a hiss at first, that's how it should be.
STEP 5

Add sifted flour and soda slaked with vinegar to the egg-cream mixture.
STEP 6

Knead with your hands into a soft and elastic dough. It will stick to your hands a little, that's how it should be. Do not add more flour, otherwise the cookies will turn out hard and dense.
STEP 7

Place the dough in a bag or wrap in cling film. Place in the refrigerator for 20-30 minutes.
STEP 8

Generously grease the mold for mushrooms (hazelnut) with vegetable oil. This only needs to be done before the first batch. Place the pan on gas to heat up.
STEP 9

Meanwhile, roll out small balls slightly smaller than a walnut. Use culinary gloves for this or slightly wet your hands with water.
STEP 10

Place the dough balls into the recesses of the mold, which is already well heated. Close the hazelnut and press down a little. Excess dough will come out of the mold, remove it with a knife so that it does not burn on the stove.
STEP 11

Cook the mushrooms on gas over medium heat until golden brown, turning the pan occasionally to ensure even baking. The cookies fry very quickly, don’t go too far from the stove.
STEP 12

Divide the hot halves of the mushrooms between each other, put them in a container and cool.
STEP 13

Fill each half of the mushroom with boiled condensed milk and connect it together.
STEP 14

Using a sharp knife, trim off any irregularities around the perimeter of the mushrooms.
STEP 15

Serve the treat with a cup of aromatic tea. Enjoy your tea party everyone!
Comments on the recipe
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