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Pastry without pastry Potatoes

No-Bake "Potato" Cookie Cakes

A luxurious homemade treat made by hand! A wonderful treat for anyone with a sweet tooth! These little cakes come together fast and don't require any special skills. The process is super easy, and all the ingredients are simple and easy to find!

MariaS

Recipe author

Composition / ingredients

Servings:

Shortbread cookies

600

Butter

120

Condensed milk

320

Cocoa powder

Walnuts

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 8 g

Fats 28 % 22 g

Carbohydrates 63 % 50 g

592 kcal

GI: 4 / 65 / 31

Cooking method

Cooking time: 50 min

Step 1:

Gather the ingredients you'll need for these no-bake "potato" cookie cakes. You'll need: crumbly shortbread cookies (homemade or store-bought), cocoa powder, condensed milk, butter, and walnuts. Instead of cocoa powder, you can use carob — a cocoa substitute.
Step 2:

Break the shortbread cookies into smaller pieces by hand, then grind them into a fine, even crumb using a meat grinder or a powerful blender. Breaking the cookies up first makes them much easier and faster to grind.
Step 3:

Toast the walnuts briefly in a dry skillet. Grind them into a fine crumb with a blender or mortar. Add the ground walnuts and the softened butter to the shortbread crumbs.
Step 4:

Using a tablespoon or your hands, work the cookie crumbs and ground nuts together with the butter into a uniform mixture.
Step 5:

Gently add the condensed milk and mix until as smooth and uniform as possible.
Step 6:

You should end up with a soft, slightly crumbly but pliable mixture that holds its shape well.
Step 7:

Pressing the shortbread mixture together with your hands, shape it into small oval "potatoes." I made cakes weighing about 70 g each.
Step 8:

Carefully roll each cake in cocoa powder, arrange them on a large flat dish, and chill briefly. I served these no-bake "potato" cookie cakes in paper liners of the kind used for baking muffins.

For these no-bake "potato" cookie cakes to turn out well and taste great, you need to use quality ingredients. The butter should be as fresh as possible, high quality, and genuinely natural. It's also worth making sure the cocoa powder and condensed milk meet the same standards. The most natural ingredients are the key to success! The walnuts can be left out of the recipe or swapped for other soft nuts, such as cashews.