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Preparation
in 20 minutes
Cooking
in 20 minutes
Temperature
180 °C
- Start making the egg-free mini-cookies by mixing the two flours in a bowl
- Add the brown sugar and yeast for desserts and mix in with a wooden spoon. Add the butter and honey and start to mix by hand until you obtain a firm, non-sticky paste, then add the chocolate drops
- Heat the oven in static mode to 180°
- Form balls around two centimetres in diameter from the paste. Shape them into spheres with your hands and place them at a good distance from each other on the baking tray, as they expand during cooking and become slightly flattened
- Place in the oven at 180° and bake for 20 minutes
- Remove from the oven and leave to cool. The egg-free mini-cookies can be kept in a tin or hermetically sealed jar
Ingredients
200
g
60
g
cane sugar
60
g
butter
60
g
chocolate chips
1
tsp
honey
3
g
baking powder
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No sesame added
No soya added
Palm oil free
Wheat free
Vegetarian
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