John Myers
Ingredients for 1 servings:
- 250 g flour (wholemeal flour)
- 80 g raw cane sugar
- 1 tbsp vanilla sugar
- 1 pinch of salt
- 1 pinch of baking powder
- 1 tbsp soy flour
- 130 g margarine, possibly more
- 50 g chocolate (dark chocolate)
- 70 g mixed nuts, e.g. Brazil nuts, hazelnuts, cashews, almonds, walnuts
- 1 tbsp sunflower seeds
- 1 tbsp margarine
Instructions
Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 15 minutes
delicate shortcrust pastry with chocolate and nut filling
Knead the flour, sugar, vanilla sugar, salt, baking powder, soy flour, and margarine into a smooth dough. You may need to add an extra tablespoon of margarine, depending on the strength of the wholemeal flour. Now chill the dough for 30 minutes. Melt the chocolate in a double boiler. Meanwhile, finely chop the nuts. Toast the sunflower seeds and chopped nuts in a dry pan (without oil). Stir 1 tablespoon of margarine into the melted chocolate and stir in the nut mixture. Knead the dough again and roll it out on a work surface to a thickness of about 0.5 cm. I always roll the dough out between cling film so nothing sticks and no additional flour is needed. Now cut out about 8 cookies using a 7 cm diameter cutter, and do the same using a 6 cm round cutter. Place the small cookies on a baking sheet lined with baking paper. Place a small heap of the chocolate-nut filling on each loaf and cover with the larger dough piece. Press the edges down slightly. Bake at 180°C for about 10 minutes. Tips: Regular flour can be used instead of whole-wheat flour, which will require slightly less margarine. Refined sugar can also be used instead of raw cane sugar.
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