Josette Cookies
Eva Nefoussi / Plant Two Student
One of the modules on Plant Two was about creating a recipe for a real client, who gave a detailed brief focussed on their values and product, the client then selected a winning recipe from one of our students. This recipe by Eva was all about creating a recipe that reminded her of home.
Prep time: 20 minutes // Total time: 30 minutes // Yield: 12 small cookies
Ingredients
40g coconut sugar
30g honey (or maple syrup)
35g almond butter
1 tsp of lemon juice
1/2 tsp of vanilla extract
A pinch of salt
60g oats flour
25g almond powder
25g hemp seeds
1/4 tsp baking soda
1 tsp ginger powder
1/2 cinnamon powder
2 cloves grounded
Method
Combine the sugar, honey, nut butter, lemon juice, vanilla extract and salt in a mixing bowl.
Add all the dry ingredients. Knead to make dough. Preheat oven to 180°C.
Once you have it, the cookie dough will be slightly sticky, you might need to add oat flour on the surface. Roll out the dough until 1cm thick. Cut out your cookies and put them on a baking sheet. Ready to bake! Be careful that they all have enough place to grow.
Bake your cookies for 10-12 min. They need to be golden. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be. I love them like that, but if you prefer to have them a bit softer, you can reduce the time of baking. Let cookies cool for 5 minutes on the sheet. Transfer to a cooling rack to cool completely.
Once completely cool, decorate as desired, you can dip them in chocolate and sprinkle them with hemp seeds.