These cookies have a long tradition in Austrian cuisine and have reached distant regions of the world by their cuteness and flavor. You have to have patience to make these cookies and a few kids to help you assembling them. Every kid is eager to help with this craft... I always was! :-) I just can't stop eating them... Who can wait for 2 hours storing in the fridge? Well, there are more varieties of these cookies, from chocolate creamed, or cheesy creamed, or jelly (all sorts), even lemon creamed... but this one is the best! Try it out and let me know, what is your favorite variety.
Ingredients for the dough
- 1 cup of butter
- 4 tbsp of sugar
- 1 egg yolk
- 20 tbsp of flour
- a fist full of milled pecans
Method
Kneed a dough out of the ingredients until you get a nice and homogeneous mass. Leave it to rest for 10 minutes and roll it out on a working surface - 2-3 mm thin. Cut out little circles and put them in the baking pan. Bake on low temperature 180 C degrees for a few minutes - just until the outer circles start getting color. Look out not to burn them! You will get nice 80 crackers ready to be creamed.
Ingredients for the cream
- 3 egg yolks
- 6 tbsp of sugar
- 1/2 cup of butter
- 3 tbsp of confectionery sugar
- 1/2 cup of whipping base
Method
Beat the egg yolks with sugar and cook over a steam for 20 minutes. Beat the butter with confectionery sugar and add the cold egg yolks and the whipping base previously beaten. You will get nice, foamy and tasteful cream to assemble the crackers with.
Stick two crackers to one another with the cream and top it with chocolate ganache, or just dip the top of the cookie into the chocolate ganache. Leave the Ischler cookie sandwiches in the refrigerator for at least 2 hours before consuming them.
