Ingredients (for 8 cookies):

• 100 g Small spelled flour 
• 60 g almond flour
• 50 g full cane sugar
• 4 tablespoons agave syrup
• 80 g organic baratte butter
• 1 egg
• 1 teaspoon baking
• 1 pot of White chocolate spread inshape nutrition
• Energizing mixture of nut And dried fruits

 

Preparation :

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

To do this, place 8 large teaspoons of white chocolate spread nutrition dough by making small heaps on parchment paper then place in the freezer 1 hour minimum.  

2. To prepare cookies:

In a container, whisk the soft butter, sugar and egg together (if you don't have an electric whisk or robot you can do everything by hand using a maryse). Add the flours, the yeast And the agave syrup, then mix quickly again without working the dough too much. Form a ball. Pack it in cling film and refrigerate for ten minutes.

3. Preheat the oven to 180 ° C.

4. Divide your dough into 8 equal parts (about 60 g each). Form boules of pasta, make a hole in the middle to make a well, insert a frozen heart of white chocolate in the center then closed gently by forming a ball.

5. Place the balls as well (without flatten them) by spacing them on a baking sheet covered with parchment paper and then sprinkle with energizing nuts with nuts and dried fruit.

Bake for 8 minutes of cooking (it should not be gilded or colored too much, if this is the case immediately take them out of the oven and adapt the cooking time for the next batch), at the exit of the oven the oven Cookies are soft and do not seem cooked but it is normal, they will harden and will be perfect after cooling! Let them cool on a rack.

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