Cookies
Automatic programme "cookies"
Tillredning
Prepare the cookie dough
Put the soft butter in a mixing bowl with the sugar, vanilla sugar and salt and whisk until frothy. Crack the egg into the frothy butter and whisk again. Wash the lemon in hot water, dry it and then zest the peel of half of the lemon. Add the flour, baking soda, desiccated coconut, pistachios and lemon zest to the mixture. Weigh out the chocolate, chop finely and add to the mixture. Knead well.
Shape the cookies
Leave the dough to rest for approx. 1 minute. Then weigh it out into approx. 50 g dough balls. Use a spoon or ice-cream scoop to do this. Form circles with the dough and place them on the tray.
Bake the cookies
Bake the raw cookies in the pre-heated X BO for 8 minutes at 160°/40% humidity to start with, then for 2 minutes at 170°/20% humidity on automatic programme “Cookies”. Remove the tray from the oven and leave the hot cookies to cool for at least 40 minutes.
Pro tip
To vary the recipe, you can use other ingredients such as nuts or different types of chocolate. The cookie dough can be easily portioned up, frozen in small balls and then thawed and baked as required.
Method: 10 min.
Baking/cooking time: 10 min.
Resting time: 40 min.
Serves 4
For the dough:
- 110 g butter (soft)
- 160 g sugar
- ½ tsp vanilla sugar
- 1 egg (size M)
- 210 g wheat flour (type 405)
- ½ tsp baking soda
- Salt
- 100 g dark chocolate
- 100 g white chocolate
- 50 g desiccated coconut
- ½ lemon
For the topping:
- 50 g pistachio nuts
- 60 g salted peanuts
- 30 g cocoa powder
