After a few months of absence, I come back to this blog with news and a recipe!
A few months ago (last October, more precisely), I told you that I had moved to Loches, well, I moved again – but this time for good! A few kilometres away, in the small village of Betz-le-Château. My parents bought the old village post, a large and beautiful house that I immediately liked.
I also really appreciate this region, among other things, for its wide range of locally produced foods, be it goat cheeses, fruits and vegetables, meat, and even flours! I find all this really interesting whether it is for the quality of the food and the ecological impact of being able to supply itself on site.
The days, right now, are a little colder than normal so cookies seemed like a good idea. They are as warm as they are cold and go perfectly with tea and coffee.
I adapted the recipe for these cookies from different ideas gleaned from the Internet. In particular, I halved the dose of sugar and replaced it with hazelnut powder. The consistency is more interesting and when there is too much sugar, the taste of the latter overshadows everything else.
For the size of the cookies, it's up to everyone to see, personally, I prefer when they are quite large and as the dough is a bit thick, it's easier to form them with a tablespoon oiled with coconut oil, for example.
Recipe for my oatmeal cookies and hazelnut powder:
s:- 130g oatmeal – 100
g flour – 1/2
packet of baking powder
– 110g butter and/or margar
ine- 80g brown s
ugar- 50g hazelnut pow
egg – 60g pastry choco
late- 50g cashews –
a pinch of salt
Roll of the recipe:
1. Preheat the oven to 180oC. In a bowl, combine oatmeal, flour, yeast and salt.
2. In a second bowl, whisk butter with sugar and hazelnut powder until smooth and smooth. Add the egg.
3. Stir the butter-powder hazelnut mixture into the flour-oatmeal mixture and mix vigorously.
4. Slice the chocolate and cashewnuts into coarse pieces and add to the rest of the cookie dough.
5. Divide the dough into small balls on a baking sheet using a tablespoon and bake for about 12 minutes.
6. When you leave the oven, let the cookies cool for a few minutes in the open air, then enjoy!
This basic recipe can be adapted to infinity, replacing chocolate and nuts with other things, adding spices (cinnamon, vanilla) or orange blossom water. Butter can also be replaced with almond or peanut puree, although the texture will be slightly different.
I hope you enjoy this recipe,
See you soon!