Ingredients (for 8 cookies) :

• 100 g small spelt flour
• 60 g almond flour
• 50 g whole cane sugar
• 4 tablespoons agave syrup
• 80 g organic churn butter
• 1 egg
• 1 teaspoon baking powder baking powder
• 1 jar InShape Nutrition white chocolate spread
• Energizing mix of nuts and dried fruit

 

Preparation:

1. Start by making white chocolate "ice cubes":

To do this, place 8 heaped teaspoons of InShape Nutrition white chocolate spread on parchment paper and freeze for at least 1 hour.  

2. To prepare the cookies :

In a bowl, whisk together the soft butter, sugar and egg (if you don't have an electric whisk or food processor, you can do it all by hand using a maryse). Add the flours, yeast and agave syrup, then mix again quickly without overworking the dough. Form into a ball. Wrap in cling film and refrigerate for ten minutes.

3. Preheat oven to 180°C.

4. Divide your dough into 8 equal parts (approx. 60 g each). Form balls of dough, make a hole in the middle to form a well, insert a frozen heart of white chocolate in the center and gently close to form a ball.

5. Place the balls (without flattening them) spaced out on a baking tray lined with baking parchment, then sprinkle with the nut and dried fruit energizer mixture.

Bake in the oven for 8 minutes (you don't want them to brown or color too much; if they do, take them out of the oven immediately and adjust the baking time for the next batch). When they come out of the oven, the cookies are soft and don't look cooked, but that's normal - they'll harden and be perfect once they've cooled! Leave to cool on a wire rack.

Tibo's tip: To vary the flavours, replace the white chocolate spread with the cocoa hazelnut spread.