Yesterday it was snowing outside and I thought what better than to put the kettle on, for a nice cup of coffee and make some cookies while watching the snow falling. I was in a creative mood and created this recipe. It took couple of attempts to get the recipe right but the result was very good and the cookies were lovely. Makes 30- 32 cookies.
INGREDIENTS
- 4 tbsp melted butter
- 2 tbsp olive oil
- 5 tbsp light brown sugar
- 1 egg and plus 1 egg white, beaten
- 2 full cups of self raising wholemeal flour ( 250 g )
- pinch of salt
- 1 level tsp cinnamon
- 2 tbsp sesame seeds
- 100 g fruit and nut chocolate, chopped
- 2 tbsp milk
- 1 yolk of an egg for glazing
- 2 tbsp sesame seeds for sprinkling.
METHOD
Preheat the oven and grease the baking tray. Place chocolate in a plastic bag and break them with the rolling pin until you have small pieces. Set aside. Separate one of the eggs to use the yolk for glazing and white for the dough mixture.
1) In a large mixing bowl, cream the butter, olive oil and sugar until light and fluffy. I used electric hand blender.
2) Add the beaten egg and egg white gradually. Sieve the flour, cinnamon and salt together. Mix the sesame seeds and chocolate pieces with the flour. Then add flour and nut mixture into the creamed mixture, mix well with a wooden spoon. Add milk and mix thoroughly.
3) Divide the dough in to 30 walnut size pieces and shape them with floured hands, into rounds.
4) Place them into the baking tray and press them gently to make 5 cm round cookies. Brush them with egg yolk and sprinkle with sesame seeds.
5) Bake in preheated oven 190 C, 170 Fan setting for 12- 15 minutes. Cool them on wire rack before serving.
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