John Myers
Ingredients for 1 servings:
- 200 g durum wheat semolina
- 200 g wholemeal spelt flour
- 200 ml whole milk
- 200 g sugar
- 160 g butter
- 2 packets of vanilla sugar
- 2 tsp cream of tartar baking powder
- 3 tbsp, heaped cocoa powder
- 1 pinch of salt
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes
quick and easy
Stir the durum wheat semolina into the milk and let it swell for about half an hour. Meanwhile, soften the butter in the microwave on low power and cream with the sugar and a pinch of salt, then stir in the flour, baking powder, and cocoa powder. Gradually add the softened semolina and mix well. Using a piping bag, pipe small heaps of the mixture onto a baking sheet lined with baking paper. Keep some space between the heaps, as the cookies will spread slightly. If you don’t have a piping bag, you can use a freezer bag and snip off one of the bottom corners, or alternatively, place small heaps onto the baking sheet with a teaspoon. Bake the chocolate cookies at 160 degrees Celsius (convection oven) for about 10-12 minutes. They should still be a little soft, as they will harden as they cool. Decorate the cookies as desired with chocolate icing, icing, etc. The recipe yields about 2-3 baking sheets, depending on the size of the heaps.
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