| Time | Servings | Difficulty |
|---|---|---|
| 00:30 | 1 | Medium |
Introduction
To share
I had prepared these cocotte biscuits for a colleague following one of our gourmet conversations. I had everything I needed to make these cookies in my cupboard, so the next day I took them to work. One serving is 40 cookies.
The extra thing:
- I made a mixture of seeds from what I usually use in bread or in a salad (sunflower seeds, poppy seeds, flax seeds and millet seeds).
Ingredients
| 320 g flour | |
| 130 g sugar | |
| 40 g brown sugar | |
| 1 tsp liquid vanilla extract | |
| 5g baking powder | |
| 1 pinch salt | |
| 40 g Mixed seeds | |
| 50 g golden sesame | |
| 75g butter | |
| 45g grapeseed oil | |
| 1 egg | |
| 70g water | |
| 70 g chocolate chips |
Instructions
|
1
|
Melt the butter for a few seconds in the microwave. To book.
|
|
2
|
Put all the ingredients, except the chocolate chips, in the bowl of a food processor or in a salad bowl.
If using a robot, equip the sheet. By hand, it is better to use a spatula. Mix to obtain a homogeneous preparation. |
|
3
|
Add the chocolate chips at the end.
Form 2 rectangular rolls of dough in cling film and refrigerate for 2 hours. |
|
4
|
Line baking sheets with parchment paper.
Remove the sausages from the refrigerator and cut into slices of about 0.5 cm. Arrange them on the parchment paper. |
|
5
|
Preheat the oven to 180°C.
Bake the cookies for 15 minutes. Let cool on a wire rack before serving. |
