Who does not love i chocolate covered cookies? Homemade cookies are a gift perfect for Valentine's day and for a thousand other festive occasions. They will in fact be an excellent starting point for a delicious breakfast or a snack and will also be appreciated by children.
For the preparation of this recipe choose as much as possible organic ingredients. These cookies are a real treat, but they are also light, as they were made without butter and without eggs.
Here are the ingredients and the procedure for the preparation of your chocolate-covered biscuits.
Ingredients
250 gr of whole wheat flour
150 ml of almond milk or water
100 grams of dark chocolate
25 gr of shelled hazelnuts
25 gr of shelled almonds
50 ml of rice oil
50 ml of agave syrup
50 gr of whole cane sugar
½ sachet of baking powder for cakes
Preparation
Start preparing your chocolate-covered biscuits from dried fruit. Finely chop the almonds and hazelnuts in the mortar, or use a kitchen mixer. Chopping up the dried fruit make a rather fine flour. You can chop the almonds or hazelnuts more coarsely, to make the cookies more crunchy.
Weigh the wholemeal flour and pour it into a large bowl. Add the chopped almonds and hazelnuts. Stir with a spoon and pour in the brown sugar and baking powder. Mix with the spoon and gradually add the liquid ingredients, starting with the rice oil. L'rice oil it is particularly suitable for the preparation of biscuits and in confectionery because of its delicate flavor. If you don't have it available, you can use extra virgin olive oil, remembering that the biscuits will have a more marked flavor.
At this point you can add the agave syrup and almond milk. Fresh tap water is fine as a substitute for almond milk. Work the ingredients with your hands until you create a homogeneous mixture. If necessary, add a little water or flour to balance the consistency. The dough must be easily workable.
Let rest in a bowl, at room temperature for 20 minutes. Then flour the work surface. Work the dough briefly with your hands and roll it out with a rolling pin, obtaining a thickness of at least half a centimeter. Cut out your cookies with the special molds.
Arrange them on a baking sheet covered with parchment paper and bake in a preheated oven a 180 ° C for 15 minutes. Remove the pan from the oven and let the cookies cool. With the indicated ingredients you will obtain at least 30 biscuits - but also a few more, depending on the chosen thickness.
When the cookies have cooled, melt the dark chocolate a bain-marie. Cover the biscuits halfway with the melted chocolate, perhaps with the help of a pastry brush. Let them cool first at room temperature and then in the refrigerator, until the chocolate has solidified. These cookies keep for about 4 days in an airtight container.
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