Sweet, Cookies, Cakes and Granola
Hazelnut Butter Cookies with Cocoa and Orange
EXECUTION TIME 60 MINUTES / SERVING 4-5 / DIFFICULTY LEVEL: 1/5
INGREDIENTS
80 g flour for all uses
40 g millet flour
50 g Hazelnut Butter with Cocoa
30 g coconut oil
4 tbsp plant based milk
2 tbsp molasses
1 tbsp baking powder
1/2 tsp ginger powder
1/4 tsp cinnamon
zest of half an orange (wax free)
For the topping:
Plant Based food colors (optional)
Some water
INSTRUCTIONS
- Put the flour, baking powder, ginger, cinnamon, zest in a bowl and mix well.
- In another bowl, put the hazelnut butter with cocoa, milk, molasses and coconut oil. Mix very well with a whisk.
- Pour the liquid mixture into the solid mixture and mix first with a spoon and then with your hands.
- Make a ball of dough and place it on the counter. With a rolling pin, roll it out into a sheet about 2-3 millimeters thick.
- With a knife, cut the dough into the desired patterns. We repeat the process as many times as necessary.
- Place in a pan, one next to the other, without touching each other and bake in a preheated oven at 170 degrees with air, for about ten minutes.
- For the coating, dissolve the pastry colors in a little water (alternatively we can use turmeric, beetroot powder, matcha) to make them liquid and then add a little cashew butter to make a cream.
- Now it’s time for decorating! Cashew Butter has the property of tightening after a while. When the time is up, it will dry on the cookies and resemble fondant.
Wild Souls X Veggie Shark
