TEFAL COOKIES PARTY Manual page 50

Recipes
For all recipes :
- put a knob of batter into each silicone mould and cook for approximately 4 minutes
- after cooking, wait until completely cool before removing from mould.
Cookies
For 8 people
• 225 g flour • 1 egg • 100 g brown sugar • 75 g caster sugar • 100 g butter • 150 g dark chocolate
• 1/2 packet yeast • 1 teaspoon vanilla extract • 1 pinch salt • a little olive oil
Melt the butter and leave to cool down.
In a bowl mix the egg with the brown sugar and caster sugar.
Beat with an electric beater to obtain an even mixture that falls in a ribbon when lifted.
Add the flour little by little alternating with the butter.
Break the chocolate up and add to the dough.
Cool the mixture in the refrigerator for 1/2 an hour.
Pound cake
For 8 people
• 6 broken eggs • the weight of six broken eggs in softened butter
• the weight of six eggs in flour or cornstarch
• 300 g sugar • 1/2 packet yeast • the zest of one lemon
Mix the sugar and softened butter.
Add the eggs one by one.
Add the flour or cornstarch, yeast and lemon zest.
Butter biscuit with jam
For 8 people
• 100 g butter• 50 g sugar •1 egg yolk • 1 pod vanilla • 40 g ground almonds
• 150 g flour• jam of your choice • 1 pinch of salt
In a bowl mix the butter with the sugar, egg yoke, vanilla seeds and salt until smooth.
Add the flour and ground almond.
Knead until the mixture is well mixed.
Shape the batter into a cylinder 3 cm in diameter.
Wrap it in cling wrap and put in the refrigerator for 2 hours.
Slice the cylinder into 1/2-cm rounds, put one in each silicone mould, and slightly flatten.
Spread a bit of jam on top and bake 4 minutes.
Fromage blanc and coconut rochers
For 8 people
• 100 g butter• 75 g sugar • 100 g fromage blanc • 1 beaten egg • 175 g flour
• A little yeast • 50 g coconut • 50 g melted white chocolate • 50 g raisins
Soften the butter and add the fromage blanc.
Add the mixture of beaten egg, sugar, flour, yeast, coconut, raisins and melted white chocolate.
Shape into little balls.
Almond macaroons
For 8 people
GB
• 3 egg whites • 185 g sugar • 185 g ground almonds
Beat the egg whites until stiff over a bain marie.
Gradually mix in the sugar while whisking.
When the whites are firm, remove from heat.
Gently mix in the almonds.
Put a knob of batter into each silicone mould and bake 4 minutes.
Wait until completely cool before removing from mould.
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