Three types of cookies (white chocolate cranberry cookies, macadamia chocolate lentil marzipan cookies & ginger cornflakes cookies)
easy
120 mins
120 mins
Ingredients
- 100 g white chocolate
- 100 g Cranberries
- 100 g Marzipan raw mass
- 50 g unsalted macadamia nut kernels
- 75 g Chocolate flakes
- 100 g candied ginger pieces
- 40 g Cornflakes
- 300 g Butter
- 250 g demerara sugar
- 1 pinch Salt
- 2 packages Vanillin sugar
- 2 Eggs (size M)
- 350 g Flour
- 1 heaped teaspoonful of bicarbonate of soda
- baking paper
Directions
- 1
Roughly chop the chocolate. Mix chocolate and cranberries. Dice marzipan. Chop macadamia nuts. Mix chocolate flakes, nuts and marzipan.
- 2
Chop ginger. Mix ginger and cornflakes. Whip butter, sugar, salt and vanilla sugar with the whisk of the hand mixer until creamy. Stir in the eggs one by one. Mix flour and baking soda, stir in portions. Divide the dough into thirds (each third approx. 340 g). Fold a mixture into each third of the dough. Using 2 tablespoons, place small heaps of each third of the dough one after the other on 2 baking trays lined with baking paper, press lightly. Bake one after the other in a preheated oven (electric: 175 °C/ convection oven: 150 °C/ gas: level 2) for 11-13 minutes.
- 3
Divide the dough into thirds (each third approx. 340 g). Fold a mixture into each third of the dough. Using 2 tablespoons, place small heaps of each third of the dough one after the other on 2 baking trays lined with baking paper, press lightly. Bake one after the other in a preheated oven (electric: 175 °C/ convection oven: 150 °C/ gas: level 2) for 11-13 minutes. Remove from the oven, place carefully (when freshly baked, slightly fragile) on a rack and allow to cool. Pour into tins, seal well
- 4
waiting time 30 minutes
Nutrition Facts
100 kcal
12 g
5 g
1 g
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