A cookie is a cake must frankly, it happens all the fashions and flowers regularly on blogs, continues to attract readers and avid gourmands a new recipe. part of that lot, I just bought the book "Cookie" Stephanie Bulteau and tested is the first recipe I like, that is very soft ... By cons not obvious to cram and jam milk so I accepted that it is beyond the cookie baking.
So with the holidays is the opportunity to test for taste!
I used to jam all made of milk, we find the radius jam in almost every supermarket.
for twenty Cookies:
1 medium egg
100 gr butter 220 gr soft
flour 1 / 2 teaspoon baking
1 / 2 teaspoon baking
100 grams of brown sugar
185 g hazelnuts
1 teaspoon vanilla extract 1 jar
milk jam
milk jam
Preheat oven to 150 ° C .
Mix 25 grams of hazelnuts and mix with flour and whole hazelnuts and place in a nonstick 20 minutes in the oven.
Remove whole hazelnuts and rub over the flour crumble for their skins and mix. Coarsely chop the hazelnuts (using a rolling pin). In a bowl, add the chopped hazelnuts, flour, baking soda and yeast. Book.
In a bowl mix the butter and sugar, vanilla. Add the egg. Pour the mixture into the bowl containing the mixture (flour). Mix without overworking the dough. Place in a cool 5 minutes.
Put a little dough in the palm of your hand, add a teaspoon in the center of dulce de leche, cover with batter. Form a ball and flatten it gently on a baking sheet lined with parchment paper.
( the recipe calls for 30 minutes before cooking freezer, I've cooked directly )
Bake 10 minutes if you like them very soft and 15 minutes if you prefer very crispy.
The next day (if available) they are always so sweet, milk jam does not harden when cooked and I found the dough too sweet nor too oily. I think I'm going to resuming use of this base for my next cookie.
Cookies there today with Pillow kitchen: an all chocolate version click HERE and also in chocolate at all stages: a version of powdered almonds and chocolate click HERE .
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