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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

Desserts from world

Cricket Flour Cookies with Turkish apricots

Cricket Flour Cookies with Turkish apricots

vegetarian with eggs with lactose high in iron high in potassium high in magnesium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

Cricket Flour Cookies with Turkish apricots

Nutritious and delicious cookies ideal for a tea, breakfast or snack break. Rich in proteins, B-complex vitamins and minerals.

Cricket Flour Cookies with Turkish apricots step 1

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.

Cricket Flour Cookies with Turkish apricots step 2

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.

Cricket Flour Cookies with Turkish apricots step 3

step 3

In a standing mixer fitted with the paddle, beat the butter with the tarragon pesto at low speed until creamy.

Cricket Flour Cookies with Turkish apricots step 4

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.

Cricket Flour Cookies with Turkish apricots step 5

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.

Cricket Flour Cookies with Turkish apricots step 6

step 6

Slide the wax papercovered disks onto a baking sheet and freeze for at least 1 hour, until very firm.

Cricket Flour Cookies with Turkish apricots step 7

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.

Cricket Flour Cookies with Turkish apricots step 8

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.

Cricket Flour Cookies with Turkish apricots step 9

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.

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