John Myers
Contents
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Ingredients
- 60 ml Aquafaba (cooking water from chickpeas)
- 150 g Sugar
- 150 g Wheat flour (type 450)
- 2 tsp Anise (ground)
- 1 Tbsp (heaped) Soy flour
- 30 ml Water
Instructions
About Aquafaba
- Aquafaba is the cooking water from chickpeas or other beans or legumes. You can use the liquid from canned or jar chickpeas or the cooking water from chickpeas that you have cooked yourself. It is important that the liquid is not too salty, otherwise the cookies will taste salty later. For example, about half of the liquid from a 350g glass of dmBio chickpeas works well.
preparation
- The aquafaba is beaten with a hand mixer until stiff. The sugar is gradually added. The finished egg whites should be so firm that you can briefly see a knife cut.
- Preheat the oven to 150 degrees top / bottom heat.
- Add the flour, anise and soy flour to the finished egg whites and stir in. Gradually add about 30ml of water. This should give the mass a honey-like consistency.
- Line two trays with baking mats (or baking paper) and spread the dough on top in small piles. (A teaspoon of dough per cookie makes a good cookie size.) The piles of dough should be spaced a little apart, as they will still run while baking.
- Bake the cookies for about 18 minutes and let them cool on the tray. When they come out of the oven, the cookies shouldn't be wet anymore, but they shouldn't be completely dry either.
