How to make La Fabrique happy cookies
Rather soft or crunchy team cookies? The Factory – Cookies has chosen its camp: it will be soft or nothing. On the occasion of its 10th anniversary, the cake box made in Greater Paris publish their cookbook Happy Cookies to Webedia Books editions, with the watchword of using quality products like good fresh butter. His signature recipe with pink pralines looked at us…
Ingredients to shop
200g of Lyon pink pralines
200g of Soft butter
70g of White sugar
70g of brown sugar
1 pinch of salt
1 egg
1 vanilla pod
12g of almond powder
45g of corn flower
290g of wheat flour
Crush the pralines and set aside.
In a large salad bowl, mix softened butter, white sugar, brown sugar and the only until a homogeneous paste is obtained.
Incorporate egg and vanilla beans.
In a bowl, mix almond powder and cornflower. Pour all in the large salad bowl and mix again.
add the flour all at once, then knead by hand. Incorporate pink pralines.
Let chill in the fridge for 15 minutes to make it easier to make the cookie balls.
Preheat the oven at 150°C. Form regular balls of about 70 g of dough with the help of an ice cream scoop, and arrange them on a plate fitted with a baking sheet. Flatten-them up to 1 cm thick and bake for 17 minutes.
© Rina Nurra
Also discover Cyril Lignac’s red fruit panacotta and small vegan chocolate fondants from Clémence Catz
