Amount : 12 Cookies Preparation time : 20 minutes Leavening : No Cooking : 13' @ 180°C Level : Easy Food cost (indicative) : €0.30 per piece Product used: Angel Mix 2.0
Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.
Ingredients:
Group A:
140g Margarine at room temperature
120g Whole cane sugar
80g Granulated sugar
3.5g Fine salt
15g finely chopped blond flaxseeds
80g Vegetable milk or water
Vanilla aroma
Group B:
200g Very fine rice flour
50g Corn starch
25g Chickpea flour
10g White buckwheat flour
20g ANGEL MIX 2.0
5g Baking powder
To garnish:
60g Vegan chocolate chips
60g Raisins
Preservatives and emulsifiers (optional):
20g Mono and diglycerides in paste
0.60g Calcium propionate (=0.20% on powders)
Procedure:
Cream the ingredients of Group A until you obtain a homogeneous and frothy mixture.
Add the sifted Group B ingredients (and optional ingredients), and continue mixing until you obtain a smooth, compact dough.
Add the chocolate chips and the raisins previously soaked in hot water and mix again to distribute them correctly in the dough.
Leave to rest in the refrigerator for at least 20 minutes, then prepare 12 balls with the dough thus prepared, place on a baking tray lined with baking paper and flatten lightly using moistened fingers.
Cook as indicated, let cool and store in an airtight container for up to 3/4 days.
It can be stored in the refrigerator for more than a week or in the freezer for up to 30 days.
Note:
Use your creativity and talent to always create new versions: this recipe is a basic preparation, with which to create a wide assortment of cookies: replace raisins and chocolate with walnuts, hazelnuts, almonds, white chocolate, blueberries, plums, etc. . Or flavor with fennel seeds, citrus peel, etc.
For a more classic result, you can replace the margarine with butter - even lactose-free - and replace the flax seeds with fresh eggs.
The characteristic of these biscuits is that they remain soft in the centre, so do not cook them for too long or they will lose this peculiarity. But they will still be delicious, don't worry!
During the summer season, you can prepare larger and thinner cookies and use them to prepare delicious "sandwiches" with ice cream.
The dough can be prepared a few days in advance and stored, well covered, in the refrigerator, and then cooked when you prefer. Indeed, rest enhances the taste of the final product!
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