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Mandel-havtorn cookies (glutenfri)

Almond-buckthorn cookies (gluten-free)

These cookies are fantastically delicious - crispy on the edge and soft in the middle. Light acidity from the sea buckthorn juice, a marzipan-like sweetness and lots of dark chocolate.

You will need this:

200 g of sugar

100 g of butter

1 egg

200 g almond flour

30 g tapioca flour (can be replaced with potato flour)

1/2 tsp baking soda

1/2 teaspoon baking powder

1 tsp flake salt

40 g oatmeal

10 tablespoons of 100% sea buckthorn juice

100 g dark chocolate

Here's how you do it:

Melt the butter and let it cool slightly. Stir it together with the sugar, add the egg and stir it all together well.

Weigh out the oatmeal in a small bowl or cup and add the sea buckthorn juice so that it can soak up a little.

Mix the dry ingredients: almond flour, baking soda, baking powder, salt and tapioca flour and mix it all well with the egg mixture.

Coarsely chop the chocolate and now add both chocolate and oatmeal/juice, stir until it is distributed.

Put the bowl with the dough in the fridge and turn on the oven at 160 degrees fan.

When the oven is hot, add 9 tbsp. dough on a plate with baking paper, well distributed, because they float out.

Bake them in the middle of the oven for 12-13 minutes. Be patient and let the cakes cool completely on the tray.

There will be 20-25 pieces. depending on how big you make them.