Strawberry Whoopies

For the Strawberry Whoopies, set aside 16 Mini Choco Cookies in preparation. Place the remaining cookies in a blitz chopper (shredder) and make fine crumbs.

Line two baking sheets with parchment paper and mark 32 circles (4 cm diameter) at intervals. Preheat oven, top / bottom heat about 180C°, hot air about 160 C°.

For the dough, cream butter or margarine with a mixer until fluffy. Gradually add sugar and vanilla sugar. Stir in the egg for one minute. Stir in the yogurt as well. Mix flour with baking powder and cocoa powder, stir in briefly and fold the mini chocolate crumbs into the batter.

Fill the dough into a piping bag without a nozzle and pipe onto the circles marked on the baking paper. Place the baking sheets one after the other in the preheated oven. Bake for about 8 – 10 minutes.

Pull the pastry halves with the baking paper onto a cake rack. Put the set aside 16 Leibniz Mini Choco cookies with the chocolate side immediately after baking on 16 pastry halves and press a little bit. Let the cookies cool down.

For the filling, wash strawberries, drain well, remove the green, weigh 75 g of fruit. Puree the strawberries with a hand blender. Add cream cheese, sour cream and cream stiffener and whip with a mixer until creamy.

Pour the strawberry cream into a piping bag with a smooth nozzle. Pipe the cream onto the baked side of the 16 uncovered pastry halves.

Fill the pastry halves filled with Leibniz Mi

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