In a continuation of the survival to virus series….here is an essential recipe for keeping the moral on a high.
It is an international recipe with Belgian Sugar, French Butter and Pralin, Swiss Chocolate, English eggs, Canadian Flour…probably could stretch the baking powder to be Irish.
Expect sugar rush and nice smell in the house.
Undercook for chewiness. (15 minutes)
Crispy cook. (20 minutes)
Ingredients :
- 150g of Butter (softened)
- 150g Cassonade or light brown sugar. (beetroot based if possible)
- 100g Caster sugar
- 2 sachet of vanilla sugar or a 1.5 teaspoon of vanilla extract
- 1 egg
- 240g of plain flour
- 1 sachet of levure Chimique or 1 teaspoon of baking powder
- 1 Tablet of dark chocolate 100g (with Salt) or add salt to the recipe
- 100g of “Pralin”. ( hazelnut sugar-coated — see pictures)
How to Make:
- Mix butter and all sugars with a mixer. Medium speed to get a soft, lightly coloured mixture.
- Add the egg and mix again.
- Add the flour and mix to a soft dough. (probably manually)
- Break the chocolate in small pieces and add to the mixture with the Praline.
- Roll the dough into a long sausage shape
- Cut pieces to make cookies and put on a silicone sheet or baking tray.
- Put into oven for 15-20 minutes at 180 degrees celsius. (Enjoy the smell in the house, think about your childhood etc….)
- Cool down on a rack….eat with ice cream, and-or coffee.
