İzmir Bomb Dessert (Bomb Cookie)

Hello Dear Friends,

One of the most frequently asked recipes to me lately has been Izmir Bomba Dessert. I worked on a recipe 20-25 days ago after my followers, who have been trying my recipes for a long time, said that they want to try this recipe with your comment, and I was very pleased with the result. When I was talking about my shootings and my mother's surgery, there was no opportunity to both shoot and share the production stages.

Today, we prepared it again while my guests are coming. We applied the same recipe again and the result was great again. This time I wanted to share it without wasting any more time.

While preparing this recipe, make sure to rest the dough in order to get the consistency of the dough and open it thinly. The rested dough may be a little hard for you, but when you roll it in your hand and collect it, it opens in its full consistency.

Cooking time is very short, everyone's oven fan height is different. For these reasons, cook with control for 3 to 5 minutes. When the top of the dough rises and changes color as in the photo, take it out of the oven.

Warm service is great on cold days, be careful not to be in a hurry and burn :)

with me when you try my recipe Don't forget to share on instagram :)

I would love to share my recipes with your photos in my story :) My Instagram account: @kitchensirlari 

Love…

For the dough:

• 1 spoonful butter
• 1 tablespoons of oil
• 1 tablespoons of powdered sugar
• 1 pinch of salt
• 1 water glass flour
• 4/1 cup of warm water (A quarter glass)

for inside

• Cocoa Hazelnut Cream

For the above

• Powdered sugar

How to Make Izmir Bomba Dessert (Bomb Cookie) Recipe?

1. Mix softened butter, oil, salt, powdered sugar and flour in a deep bowl.
2. Add water and knead until it becomes a non-sticky dough.
3. Cover the bowl of the dough you prepared with cling wrap and let it rest for 20 minutes.
4. Divide the rested dough into 15 small pieces and roll them.
5. Roll out the rolled pieces one by one with a rolling pin until they become thin.
6. Put 1 teaspoon of cocoa hazelnut cream in the middle of the thinly rolled dough and close it by combining it from the ends to the middle.
7. Place the cookies on a baking tray lined with greaseproof paper and let them rest in the refrigerator for 10 minutes.
8. Bake the cookies you rested in a preheated 250 degree oven for 3-5 minutes.
9. After taking the baked cookies out of the oven, wait for them to cool down a bit and sprinkle them with powdered sugar and serve.