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Cricket Flour Cookies with Turkish apricots
ingredientes
personas
4
Damascos secos
95 gramos
Estragón
10 cucharitas
Manteca sin sal
110 gramos
Huevo, yema
1 unidad
Aceite de oliva virgen extra
71 gramos
Sal yodada
3 y 1/2 gramos
Harina de soja
240 gramos
postres de mundo
Cricket Flour Cookies with Turkish apricots
Cricket Flour Cookies with Turkish apricots
lista en
1 hora
dificultad
requerimiento diario
100% Grasa
100% Proteína
100% Carbohidratos
descripción
Nutritious and delicious cookies ideal for a tea, breakfast or snack break. Rich in proteins, B-complex vitamins and minerals.
preparación
paso 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.
paso 2
In another small bowl, rub the tarragon leaves into a little water until they are moist and aromatic in a pesto type consistence.
paso 3
In a standing mixer fitted with the paddle, beat the butter with the tarragon pesto at low speed until creamy.
paso 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.
paso 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.
paso 6
Slide the wax papercovered disks onto a baking sheet and freeze for at least 1 hour, until very firm.
paso 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.
paso 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.
paso 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.
