Massa:
200 g of light vegetal cream
4 tablespoons of baking powder and baking soda
3 eggs
1 1/4 cup of wheat flour
2 cups of cornstarch
1 cup of cocoa powder
1 tablet of active dry yeast for bread
1 tablespoon of vanilla extract
Raspings from 1 lemon
Filling and topping:
250 g of diet caramel sauce
300 g of diet chocolate for topping
Massa:
200 g of light vegetal cream
4 tablespoons of baking powder and baking soda
3 eggs
1 1/4 cup of wheat flour
2 cups of cornstarch
1 cup of cocoa powder
1 tablet of active dry yeast for bread
1 tablespoon of vanilla extract
Raspings from 1 lemon
Filling and topping:
250 g of diet caramel sauce
300 g of diet chocolate for topping
Beat the vegetal cream with baking soda until smooth
Add eggs one by one, without stopping beating
Remove from mixer bowl, and add remaining ingredients, stirring with a spoon until a uniform dough forms
On a floured surface, roll out the dough and cut into rounds
Arrange the circles on an ungreased baking sheet and bake in a medium preheated oven for 10 minutes
Let cool
Spread diet caramel sauce on half of the cookies and top with the remaining ones like a sandwich
Melt the chocolate in a double boiler and dip the cookies
Let dry
