WHOLEMEAL ASSORTED COOKIES
| ULTIMATE RECIPE
Wholemeal Assorted Cookies – I just love the texture of these cookies, with the wholemeal. It is pretty addictive. You won’t get tired of eating these cookies as there are 3 different cookie flavors with 3 different topping flavor variations. It’s nice to make these for any occasions and you can make it at least a week in advance. They can be stored in an airtight container. It is also ideal as a giveaway. Hope you’re inspired and give it a try. Enjoy!
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Ingredients:
225g [1 cup] unsalted butter
130g [½ cup + 2 tbsp] fine sugar
1 large egg [65g] OR Egg substitute: 60g [¼ cup] plain yogurt
1 tsp vanilla extract
225g [1½ cup] wholemeal
30g [¼ cup] cornstarch
½ tsp salt
Divide the dough into 3 equal portions
For each 1/3 portion, add:
30g [2 tbsp] plain flour (regular cookie dough)
15g [2 tbsp] cocoa powder (chocolate cookie dough)
15g [2 tbsp] matcha* powder (matcha* cookie dough)
* Matcha is green tea
Toppings:
Strawberry jam (I used store bought)
40g [¼ cup] white chocolate, melted
40g [¼ cup] dark chocolate, melted
Tool:
Cookie Press
Instructions:
1. Preheat oven at 170°C/340°F.
2. Cut or slice the butter and place them in a large mixing bowl. Let the butter rest until it is softened.
3. Once the butter is softened, it is good to go.
4. Add in the sugar. Using an electric mixer, mix it on high speed for about 3 minutes. Scrape the bowl occasionally.
5. Add in the egg and vailla extract. Mix until well combined.
6. Sift in the dry ingredients in 2 batches: wholemeal flour, cornstarch and salt. Fold in using a spatula until well combined.
7. Divide the dough into 3.
8. For 1/3, sift in the plain flour. Mix until well combined. Transfer the dough into the cookie press. Press out the pattern that you desire. Bake at 170°C/340°F for 15-18 minutes. Let the cookies cool.
9. For 1/3, sift in the cocoa powder. Mix until well combined. Transfer the dough into the cookie press. Press out the pattern that you desire. Bake at 170°C/340°F for 15-18 minutes. Let the cookies cool.
10. For 1/3, sift in the matcha powder (green tea). Mix until well combined. Transfer the dough into the cookie press. Press out the pattern that you desire. Bake at 170°C/340°F for 12-15 minutes. Let the cookies cool.
Topping:
1. Melt the white chocolate coin, either with a microwave or double boiler.
2. Melt the dark chocolate coin, either with a microwave or double boiler.
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