20 min
An original cookie recipe with white chocolate, raspberries and pumpkin seed oil.
All ingredients
6 cl olive oil & pumpkin seed oil Camargue salt 100 g brown sugar 1 small lemon 1 large egg 190 g flour 1 tbsp. baking powder 80 g white chocolate 1 tub of raspberries
Preheat the oven th6/180°. Squeeze the juice of the lemon. Pour it into a bowl, add the egg and sugar, then the olive oil & pumpkin seed, mix well. Add in rain flour, 1 pinch of salt and yeast while whisking until forming a homogeneous dough. Add the diced white chocolate and stir to incorporate. Make the cookies by removing the dough with a tbsp. to s. and placing them gradually on a baking sheet covered with parchment paper. Press lightly on top and spread 3-4 dice of white chocolate and 2-3 raspberries on each cookie. Arrange a pumpkin seed in the center and bake in the oven for 10-12 minutes (cookies should be lightly browned) and then place them on a rack to cool.