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Gourmet
Citrus, thyme and chocolate chip biscuits
Made with Baking Help - Dark Chocolate Chips
An original l’École Gourmet Valrhona recipe
1 stepMakes 25 to 30 shortbread cookies
Recipe Step by Step
01
COOKIES
105 g Brown sugar
Zest of 1 orange
Zest of 1 lemon
3 g Thyme
15 g Multi-flower honey
240 g Creamed butter
100 g Eggs
245 g Strong flour or wholemeal flour
6 g Baking powder
140 g DARK CHOCOLATE CHIPS
Mix the butter, sugar, citrus zest, thyme and honey until smooth.
Then add the eggs and mix.
Add the flour and baking powder (which you have sifted together in advance). Mix.
Finish by adding the DARK CHOCOLATE CHIPS to this mixture.
Spread the mixture between 2 sheets of greaseproof paper to a depth of 4 to 5mm.
Put in the freezer for 1 hour.
Remove the greaseproof paper, cut into the desired shape using a cutter and sprinkle on a light covering of thyme.
Place the biscuits on a baking sheet lined with greaseproof paper.
Bake in a fan-assisted oven at 300-320°F (150-160°C) for 15 minutes.
Then add the eggs and mix.
Add the flour and baking powder (which you have sifted together in advance). Mix.
Finish by adding the DARK CHOCOLATE CHIPS to this mixture.
Spread the mixture between 2 sheets of greaseproof paper to a depth of 4 to 5mm.
Put in the freezer for 1 hour.
Remove the greaseproof paper, cut into the desired shape using a cutter and sprinkle on a light covering of thyme.
Place the biscuits on a baking sheet lined with greaseproof paper.
Bake in a fan-assisted oven at 300-320°F (150-160°C) for 15 minutes.