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NOS RECETTE
Tahini and Chocolate Cookies
Préparation
15
min
Difficulté
Portion
Ingrédients

  • 120 g of salted butter at room temperature
  • 100 g of brown sugar
  • 80 g of muscovado powdered sugar (or white sugar)
  • 1 egg
  • 180 g of T65 flour
  • 1 tsp of baking powder
  • 100 g of milk chocolate chips or chunks
  • 50 g of dark chocolate chips or chunks
  • Sesame seeds
  • 50g of white chocolate squares
  • Clingfilm
  • Baking paper


Procédure

  • In a bowl, whisk butter, sugars and tahini.
  • Add egg and mix well.
  • Add the flour and baking powder; mix to obtain a homogeneous dough.
  • Stir in the chocolate chips (milk and dark).
  • Using a spoon (ice cream or salad type), shape 12 balls into large cookies of about 70 g.
  • Roll them in sesame seeds and press a few squares of milk chocolate on the surface, then cover them with film.
  • Keep the wrapped balls in the refrigerator for at least 2 hours, ideally overnight (avoid cooking them immediately).
  • Preheat oven to 200 ° C. Place dough balls in distant rows on a baking tray lined with baking paper.
  • Place in the oven and immediately lower temperature to 180 ° C.
  • Bake them for about 15 minutes, or until edges are cooked through and centers are still slightly soft.
  • Let cool and enjoy!
  • Recipe by: Lucie Venet; Photography: Joël Dodeman

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Our Products

  • Olives & oils
  • Spices & Condiments
  • Distillates
  • Grains & pulses
  • Ready to eat
  • Snacks
  • Spreads
  • Fruit Syrups
  • Seasonal & fresh produce
  • Wine
  • Traditional soaps

Our Recipes

  • Appetisers
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  • Main Courses
  • Desserts
  • New Recipes
  • Seasonal Recipes

Our Commitments

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Hourani center, RDC,
Facing Mekhitaristes school, Hazmieh, LEBANON

Tel/Fax: +961 5 952 153
Mob: +961 71 783444
BP: 45-249
Email:info@terroirsduliban.com




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