BLACK SESAME AND IVOIRE COOKIES
 

BLACK SESAME AND IVOIRE COOKIES

An original recipe from L'Ecole Gourmet Valrhona
Category: Cookies and Bars
Makes 15 cookies
Difficulty: Easy
 
 

INGREDIENTS

Shortbread:
70g butter
70g sugar in the raw
70g hazelnut flour
70g whole wheat flour

Pressed Cookie Base:
250g shortbread
180g IVOIRE 35%(melted)
20g melted butter
120g oats
80g black sesame
1 ea vanilla pod, split and scraped

 

INSTRUCTIONS

 
Shortbread:
  • Mix the brown sugar, hazelnut powder, and flour.
  • Add the cold butter and mix into a ball of dough.
  • Cut into small pieces and cook at 320°F (160°C) for 14 minutes. Let cool.
 
Pressed Cookie Base:
  • Chop the shortbread pieces to make sure they are all uniform and combine with the oats, sesame seeds, and the seeds from the vanilla pod
  • Melt the IVOIRE with the butter add this with the dry ingredients and mix until combined.
  • Form a ball with the mixture of approx. 45g on a baking tray and press down with the bottom of a glass to create a cookie shape (without compressing them too much) and leave them in the refrigerator to set.