Trail Mix Cookies

Ingredients for 1 servings:

• 1 packet of vanilla sugar
• 1 pinch of salt
• 50 g sugar, fine
• 80 g brown sugar
• 1 tsp baking powder
• 100 g butter
• 1 egg(s)
• 150 g wheat flour type 405
• 400 g trail mix

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Recipe for about 30 pieces, nerve food in biscuit format

The batter is enough for 3 baking trays of 9 to 10 cookies each. Cut the butter into small pieces and place in a microwave-safe container. Then heat the butter (covered) in the microwave at 300 watts for about two to three minutes. Put the vanilla sugar, a pinch of salt, and the sugar in a mixing bowl and add the sifted baking powder. Roughly chop the trail mix and set aside. Put the butter in the mixing bowl and mix everything thoroughly with a mixer (whisk). Then stir in the egg and beat the mixture until creamy. Replace the whisk with a dough hook and stir the sifted flour into the mixture until a smooth dough forms. Then add the trail mix and beat until a smooth dough forms. Place the batter in portions (about 1 tbsp per cookie) onto a baking tray lined with baking paper. One baking tray will hold about 9-10 cookies. Since the dough rises considerably during baking, leave enough space between the cookies. Preheat the oven to 170°C (convection oven). Bake the cookies at 170°C (convection oven). Bake for about 15-20 minutes. If you remove the cookies from the oven after about 15 minutes, they will usually still be soft in the center after cooling. If you prefer them crispier, you can bake them for 20 minutes. Tip: Since the cookies are still very soft after baking, let them rest for about 10 minutes before removing them from the baking sheet.