You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Gourmet
Einkorn, Black Sesame and Ivoire Cookies
Made with Cooking Range Ivoire 35% white chocolate
Makes approx. 15 cookies.
An original l’École Gourmet Valrhona recipe.
Recipe Step by Step
01
BASIC SHORTBREAD
70g Butter
70g Brown sugar
70g Hazelnut flour
70g Einkorn flour
Mix the brown sugar, ground hazelnuts and flour.
Add the cold butter until a ball of dough forms. Form small pieces and bake at 320°F (160°C) for 14 minutes. Leave to cool.
Add the cold butter until a ball of dough forms. Form small pieces and bake at 320°F (160°C) for 14 minutes. Leave to cool.
02
COOKIE DOUGH
250g Basic shortbread
180g IVOIRE 35% chocolate
20g Melted butter
120g Toasted rolled oats
35g Black sesame
1 Vanilla pod
Mix all the cookie dough ingredients together. Form cookies of approx. 45g on a baking sheet, without compressing them too much, and leave them in the fridge to set.