Biscuits à la Loulou with chocolate and sesame

Ingredients for 1 servings:

• 200 g flour, or 300 g flour, then omit the almonds
• 100 g ground almonds
• 50 g cane sugar
• 1 bottle of vanilla flavor
• 150 g butter, soft, or margarine
• 35 ml condensed milk, without almonds 40 g
• some baking powder, 0.5 mocha spoon
• Chocolate, dark, or couverture
• Sesame, preferably roasted

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

with coffee or just to snack on

Put the vanilla essence in a mixing bowl, then add the brown sugar, condensed milk, and baking powder and stir until the sugar has dissolved. This should take about 5 minutes. Add the margarine and beat until fluffy. Now add the previously mixed flour in 100g increments. Once everything is well kneaded, wrap the dough in cling film and chill for at least 30 minutes to make it easier to work with. Preheat the oven to 180°C (top/bottom heat), 160°C (fan oven). Roll out the dough on a lightly floured surface to at least 0.5cm thick. Cut out shapes using a cookie cutter of your choice and divide the pieces between the baking sheets. Bake the cookies for 15 to 20 minutes until golden brown. While the cookies are baking, if you don’t have toasted sesame seeds, you can toast them in a non-stick pan without oil. Stir occasionally. When the sesame seeds begin to smell and the seeds pop, they’re ready. Transfer them to a bowl and let cool. Remove the cookies from the oven and place them on a wire rack to cool. Meanwhile, melt the chopped chocolate or couverture over a pan of simmering water. Once melted, stir in three-quarters of the sesame seeds. Remove both pans from the heat. If you leave the chocolate and the bowl in the simmering water, you don’t need to rush. Using two teaspoons, place a dollop of sesame chocolate in the center of each cookie. Finally, sprinkle the cookies with the remaining sesame seeds and let dry. Store the cookies in an airtight container. Tips: Since I couldn’t find any ground almonds, I added 100g of flour and 5ml more condensed milk.