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CHOCOLATE CHIP COOKIES
PREPARATION
Makes: 20 cookies
Prep. time: 20 minutes
Cook time: 10 minutes
INGREDIENTS
- 1 egg
- 70 grams brown sugar
- 120 grams of butter
- 140 grams of flour
- 1 or 2 pinches of salt
- 5 grams of dietary bicarbonate
- 100 grams dark chocolate chips
METHOD
Let the butter soften at room temperature. In a bowl, mix the butter with the sugar. Add the egg, mix well.
Gradually pour in the flour, baking soda, pinch of salt and dark chocolate chips. Using your hands, take a little dough and form balls that you place on parchment paper on the baking sheet of your oven. Crush the top slightly to flatten them a little.
The dough is sticky, that's normal.
Bake in a hot oven at 180°C, rotating heat for 8 to 10 minutes of cooking. Et voilà!!
LEMON CURD COOKIES
PREPARATION
Prep. time: 20 minutes
Cook time: 15 minutes
INGREDIENTS
- 1 egg
- 80 grams brown sugar
- 100 grams of butter at room temperature
- 160 grams of Lemon Curd
- 90 grams oat bran
- 300 grams of flour
- 1 baking powder sachet
METHOD
In a bowl, mix the egg with the sugar. Add the butter, Lemon Curd, oat bran, flour mixed with baking powder. Mix all ingredients well until a homogeneous paste is obtained. Let stand for 1 hour in the fridge.
At the end of this time, form balls with the palms of your hands and place them on baking paper on the baking sheet of your oven.
Bake for 12 to 15 minutes, hot oven at 180°C, rotating heat.
MATCHA TEA, LIME AND DEHYDRATED STRAWBERRY COOKIES
PREPARATION
Makes: around 25 pieces
Prep. time: 25 minutes
Cook time: 15 minutes
INGREDIENTS
- 190 grams of flour
- 50 grams ground almonds
- 1 egg
- 80 grams of pure brown sugar cane
- 1 tablespoon of Matcha tea
- 100 grams of melted butter
- 1 zest of a lime
- 80 grams dehydrated strawberries
- 1/2 baking powder sachet
METHOD
In a bowl, whisk together your sugar and egg.
In another bowl, mix the flour with the ground almond, matcha tea, baking powder and lemon zest.
Add your butter and the flour mixture to the sugar/egg mixture, stirring vigorously all the time.For simplicity, you can use your food processor.
Cut your strawberries into small cubes and fold them in.
With the palms of your hands, shape the mixture into balls and place them on a baking tray on greaseproof paper, crushing them slightly.
Bake for 15 minutes at 180°C, in a hot oven with the heat turned up.
VERDICT: It's delicious!
PEANUT BUTTER COOKIES
PREPARATION
Makes: 30 cookies
Prep. time: 20 minutes
Cook time: 12 minutes
INGREDIENTS
- 220 g peanut butter
- 1 egg
- 130 g wholemeal cane sugar
- 150 g white flour
- 1/2 sachet baking powder
- 50 g chocolate chips
METHOD
Mix the egg with the sugar in a bowl.
Add the peanut butter, flour and baking powder. Stir well with a spatula until the mixture is smooth.
Add the chocolate chips and mix again.
Using a tablespoon, form 30 balls in the palm of your hands and place them on a silicone mat and on the oven rack and flatten them slightly.
Bake for 12 minutes at 180°C in a hot oven.
WHITE CHOCOLATE AND DRIED PEAR BISCUITS "TUILES"
PREPARATION
Prep. time: 10 minutes
Cook time: 7 minutes
INGREDIENTS
- 100 grams melted butter,
- 100 grams caster sugar,
- 1 egg,
- 145 grams flour,
- 100 grams white chocolate chips,
- 1 dried pear of about 33 g cut into small cubes
METHOD
In a bowl, mix all the ingredients.
With a teaspoon, take small portions of dough and place them on the baking sheet on baking paper. Space them well apart. Bake for 7 minutes at 180°C.
When they come out of the oven, place the biscuits "tuiles" on several rolling pins so that they take on this slightly rounded appearance as they cool.
Et voilà....
Orange blossom scones
PREPARATION
Makes: 8 scones
Prep. time: 15 minutes
Cook time: 20 minutes
INGREDIENTS
- 230 grams self raising flour
- 1 pinch of salt
- 90 grams sultanas
- 60 grams butter at room temperature
- 30 grams cane sugar
- 2 tbsp orange blossom water
- 130 ml calcium soya milk
METHOD
Mix all the ingredients by hand in a bowl.
Once kneaded, make a rectangle of a " reasonable " thickness.
Cut out 6 cm circles of dough, ideally using a foam ring or cutter.
Place the pastry circles on a baking tray, brush with beaten egg and bake for 18 to 20 minutes in a 180°C oven.