Hello!
A little sweetness which I took the recipe with Michel and Augustin brand: not having the opportunity to test those they market, I took their way of doing and changed it my idea
120g soft butter (butter crystals of salt here)
180g of flour
150g of sugar cane (I didn't and replaced it by of the Brown)
1 fresh whole egg (1 egg protegg here)
4 pinches of baking powder (2g yeast) and 2 g of baking food here
1 pinch of salt (implementation steps)
140g of milk chocolate (70g of milka milk) and 70 g of black lindt 70 %
70g of nuts (roasted)
(liquid vanilla 1cs)
Beat cream butter, vanilla, and the Brown until the preparation is Homogen and swells slightly, electric whisk.
Add the egg and salt. Beat again to request a liquid mixture.
Then pour the flour, the biacarbonate and the salt in the case of sweet butter. Work to thicken the dough, which will however remain sticky.
Chop the chocolate and hazelnuts in large pieces.
Incorporate these delicacies to the dough by working at the wooden spoon.
Refrigerate the dough at least an hour for the harden a little.
Preheat the oven to 160 °.
Form small apricots of dough, place them on a sulphurized sheet and flatten legemement.
Bake for 17 minutes.
Cool completely before taking off from the plate.
Enjoy with a glass of fresh milk...
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