This is definitely like traveling back in time. In this part of Europe, the little prince’s cookie is a childhood classic and I guess everyone reading this article will have childhood memories popping up in his mind. If for breakfast (yes, in the 80s kids would sometimes have other things than porridge, spelt cornflakes/bread/crackers or Bircher), the 10 o’clock break at school, or a snack among friends, most of us do remember this cookie.
I remember, when I grew older and started traveling with school or participated in sports weeks, my mom always packed some little prince cookies for me. So even now, almost 15 years later, this cookie reminds me of primary school or traveling. Just thinking of the cookie is like starting a diashow of childhood memories.
Recently, I discovered the recipe of the homemade version in one of my cookbooks and I decided that after the homemade oreos’ success I’d try to develop an own version. After twisting and tweaking (my source was a rather French take on the German classic) I came up with this very recipe. I have to say I am happy with the result. This is probably mostly due that I always use good quality products (this is especially important when it comes to chocolate!).
Why you’ll love this recipe?
Crisp cookie layers: The cookies have a deliciously crisp and buttery texture, adding a satisfying crunch to each bite.
Rich chocolate filling: Sandwiched with a smooth, chocolatey center, these cookies offer the perfect balance of sweet and cocoa flavours, making them irresistible for chocolate lovers.
Nostalgic: Homemade little prince cookies are a fun way to recreate a nostalgic childhood treat with your own twist, bringing a bit of Benelux & DACH tradition into your kitchen.
Perfect for dunking: With their sturdy, sandwich-style form, these cookies are ideal for dunking in milk, tea or coffee making each bite extra cozy.
Homemade Prince Cookies
Ingredients
Cookies
- 140 g flour
- 50 g sugar
- 60 g salted butter
- 6 cl liquid cream
- 1 ts vanilla extract
- 1 egg yolk
Ganache
- 200 g milk chocolate
- 8 cl liquid cream
Instructions
Cookies
- Preheat the oven to 180C°
- Cut the butter into little cubes.
- Add the flour and the sugar and mix until the dough looks like breadcrumbs.
- Now you can add the liquid cream and the vanilla extract and mix again until you get an even dough.
- Put the dough into the fridge for 30min.
- Roll out the dough on the work surface and cut the cookies out with a cookie cutter. The dough shouldn't be thicker than 2-3mm.
- Place the cookies on the baking sheet. Bake for 10 to 12 minutes until they get golden brown.
Ganache
- Cut the milk chocolate into little pieces and melt it in a sauce pan with the liquid cream. Mix until you get a thick cream.
- Spread the ganache on one cookie and top with another.
- Enjoy!!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
