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.
Validate your login
My Account
Registered Customers
Or Sign In With
Create New Account