Tart salted vegetables
1 recipe
Cricket Flour Cookies with Turkish apricots
ingredients
servings
4
Dried apricots
95 oz
Tarragon
10 teaspoons
Butter, without salt
110 oz
Egg, yolk
1 unit
Extra virgin olive oil
71 oz
Iodized salt
3 and 1/2 oz
Soy flour
240 oz
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Cricket Flour Cookies with Turkish apricots
Cricket Flour Cookies with Turkish apricots
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
description
Nutritious and delicious cookies ideal for a tea, breakfast or snack break. Rich in proteins, B-complex vitamins and minerals.
preparation
step 1
Important note: The flour is criket flour In a small bowl, cover the apricots with hot water and let them stand for 10 minutes until they are plump. Transfer the apricots to paper towels to drain.
step 2
In another small bowl, rub the tarragon leaves into a little water until they are moist and aromatic in a pesto type consistence.
step 3
In a standing mixer fitted with the paddle, beat the butter with the tarragon pesto at low speed until creamy.
step 4
Beat in the egg yolk until just combined, about 1 minute. Slowly drizzle in the olive oil and beat until smooth. Add the salt and flour and beat until just incorporated. Using a large spatula, fold in the apricots.
step 5
Turn this cookie dough out onto a work surface and knead until it becomes perfect to mold. Divide the dough into little balls and press each one into a disk. Roll out each disk between 2 sheets of wax paper to about 1cm thick.
step 6
Slide the wax papercovered disks onto a baking sheet and freeze for at least 1 hour, until very firm.
step 7
Preheat the oven to 180°C (350°F) and line 2 large baking sheets with parchment paper. Working with one piece of cookie dough at a time, peel off the top sheet of wax paper.
step 8
Using a one 4cm round cookie cutter, stamp out the cookies as close together as possible. Arrange the cookies 1,5cm apart on the prepared baking sheets.
step 9
Bake the cookies for about 20 minutes, until they are lightly golden; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.
