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And yes! Another “clone” recipe! I have to say that I love it and it’s a good exercise. It’s like rehearsing scales and then composing. I like to innovate, but when a recipe is already successful, I also like to find the method that led to that success. Today, they are sesame and sunflower seed cookies, better known as “cocottes”! A very simple but very tasty little cookie. What I like is also its shape as a little cushion. And for once, I’m offering a cookie recipe, without a rolling pin or a dough gun. This results in irregular and very appetizing cupcakes.
Recipe of the cookies with seeds:
-320g of flour type 55
-170g of caster sugar
-75g of toasted sesame seeds
-90g of sunflower seeds
-3/4 teaspoon baking powder (4g)
-3/4 teaspoon of salt (4g)
-75g of soft butter
-45g of rapeseed oil
-30g of egg (just beat an egg with a fork, then weigh 30g)
-70g of water
Put the flour, sugar, sesame seeds and sunflower seeds in the bowl of a food processor (such as Kitchenaid) or in a large bowl.
Add salt and baking powder and mix well.
Melt the butter and add the rapeseed oil.
Add this fat mixture to the bowl.
Add also the 30 grams of egg and the water.
Mix with the sheet (the “k” of the robot) until the dough is homogeneous.
If there is a lack of water, add by tablespoonfuls. The dough should not fall apart, but should clump together.
Roll the dough into a ball.
Strain and leave to firm up in a cool place for one or two hours.
Preheat the oven to 180°C.
Take a ball of dough the size of a tennis ball.
Lightly flour the work surface and roll the dough into a ball.
And even in a very thin sausage of one centimeter in diameter.
Flatten the entire sausage with the palm of your hand.
Then cut 4cm slices with a knife.
Place shortbread on a baking sheet lined with parchment paper.
Bake for 15-17 minutes, keeping an eye on it (adapt to your own oven!). The cookie should be golden brown. Let cool on rack.
Put in a hermetic box type “lock & lock”. Seed cookies can be stored for several days!
