Sunday, September 7, 2014

In caramel syrup Coconut For cranberries


Each week I make biscuits or cookies. There are however long I did not try a new recipe because I really like those on my blog and I did not want to change. But the lyricism of Bergamot (with whom I found this recipe) to describe its cookies convinced me to try and I have not been disappointed! I do not say that they are so gorgeous that I have no words to describe them as she wrote (I love very personal adjectives Bergamotte), but I find them very very good indeed ! Although very high in fat, they are really excellent, omelette crisp on the outside and soft on the inside and I recommend, if you are not dieting, to make this recipe!
- 125g soft butter - 125g brown sugar (brown sugar) - 175g white flour - 1 egg - 1 teaspoon baking powder - 1 tablespoon ground almonds domed (20g) - 1 tablespoon mocha fine salt (1/2 teaspoon for me) - 100g of chocolate chips Optional: omelette walnuts, macadamia nuts, lightly toasted hazelnuts
Cream together omelette butter and sugar. Stir this mixture to the egg, then the flour, baking omelette powder and ground almonds and mix well until the dough is smooth and slightly sticky. Add chocolate chips and possibly walnuts, hazelnuts or macadamia nuts. Shape into balls a little larger than the size of a walnut (about 20 balls). Place balls of dough on a sheet of parchment paper set on a baking sheet and cook for 9 minutes (11 minutes for me) to 180 . Wait until the cookies are cool to take off. I remind you that the cooking time will vary from oven and also depends omelette on the thickness of your cookies and. Cookies should be golden, they are baked in soft and harden when cooled. Keep several days in an airtight container or freeze them if you have not eaten everything!
Variations: omelette You can stick these cookies omelette spread nutella type prepare kind or add the dried fruit of your choice. omelette ____________________________________________________________________________________________________________
In caramel syrup Coconut For cranberries
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They are beautiful its cookies I say, made with love
I did yesterday because omelette the simplicity of the recipe has pleased omelette me. My husband worshiped them. They are very good
I just made the recipe. Definitely Piroulie is a sure !!! excellent. Is it normal that the dough was so sticky? And is it normal that cookies are cooked a little brittle? I flattened the balls, it has perhaps weakened? Everyone was still worshiped. Thank you. Chana tova
The dough should not be too sticky add 1 to 2 tablespoons flour attention to the quality omelette of the flour used for cookies must not especially fluid flour but the flour type 55 good evening
Piroulie Hello! I hope you are well and all yours. I'm so happy to be able to direct me to your blog when I also prepare my cookies every week to have at tea and taste. By chance I wanted to make cookies and here I still am more motivated by seeing your recipe. The dough is resting in the fridge (next to that of shuffleboard Breton) I hope to bake in an hour. Thank you for sharing your recipes. A big hello to your daughter Lucie
Piroulie thank you for answering my cooks apprentices. They were delighted and amazed to have a response omelette from you! Meanwhile new recipes (easy example donuts for Purim!) Mom to David and Clara
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