E si, diciamolo: la scatola dei biscotti da sempre è il posto dove andiamo a ficcare il naso speranzosi di trovarla PIENA! Non sempre è così e allora ripieghiamo su biscotti industriali, magari buoni, ma spesso pieni di ingredienti dai nomi irripetibili. E siccome uno dei primi nemici delle cose fatte in casa è il poco tempo, vi lascio una ricetta golosissima e velocissima, che non vi stancherete mai di preparare.
BISCOTTI RIPENI
Ingredienti (per circa 30 biscotti)
150 gr di farina 00, 150 gr di farina di farro, 80 gr di zucchero di canna mascobado, un cucchiaino colmo di lievito per dolci, 50 ml di olio di mais, 120 ml di latte (vaccino, di riso, di soia, a vostra scelta), 40 gr di gocce di cioccolato (fondente o bianco, come preferite), cannella o vaniglia, un po' di crema di nocciole, possibilmente biologica.
Procedimento
in una ciotola mescolate gli ingredienti secchi: le farine, il lievito, lo zucchero di canna, le gocce di cioccolato e la cannella (o una punta di estratto di vaniglia in polvere, se preferite). Aggiungere l'olio e il latte e lavorare l'impasto velocemente e delicatamente, fino ad avere un panetto morbido. Mettete l'impasto a riposare in frigo per circa 15 minuti. Su una teglia stendete della carta da forno e cominciate a staccare dei pezzi di impasto grandi quanto una noce, fate prima una pallina, poi appiattitela e al centro ponete una puntina di crema di nocciole; richiudete l'impasto e formate di nuovo una pallina che appiattirete leggermente prima di posarla sulla teglia. Procedete così fino ad esaurimento dell'impasto. Infornate a circa 180° per 25 minuti e poi lasciate raffreddare. Se non mettete il ripieno avrete comunque dei biscotti buonissimi, da fare a tempo record (massimo un'ora fra preparazione e cottura dei biscotti).
And, let's face it: the cookie jar is the place to go snooping around hoping to find it FULL! It is not always so and then we fall back on industrial biscuits, maybe good, but often filled with ingredients with unknown names. And since one of the first enemies of homemade things is the lack of time, here you are a recipe that you will prepare in a few minutes. Enjoy!
STUFFED CHOCOLATE CHIPS COOKIES
Ingredients (for about 30 cookies)
150 grams of flour 00 150 grams of spelled flour, 80 grams of brown sugar mascobado, a heaping tablespoon of baking powder, 50 ml of corn oil, 120 ml of milk (cow, rice, soy, to your choice), 40 grams of chocolate chips (dark or white, as you prefer), cinnamon or vanilla, hazelnut cream, preferably organic.
Method
In a bowl, mix the dry ingredients: flour, bakind powder, brown sugar, chocolate chips and cinnamon (or a pinch of vanilla extract powder, if you prefer). Add the oil and milk and work the dough quickly and gently, until you have a soft dough. Put the dough in the fridge for about 15 minutes. Place a baking sheet on a baking tray and begin to take a piece of dough the size of a walnut; then first make a ball, then flatten the center and put in the middle a pinch of cream of hazelnuts; close the dough and form a ball again, flatten it slightly before placing it on the baking sheet. Do this until all of the dough. Bake at about 180 ° for 25 minutes and let cool. If you prefer to have simple cookies, without hazelnut cream, you will still have delicious plain cookies in a few minutes (less than an hour between preparation and cooking of biscuits).
And, let's face it: the cookie jar is the place to go snooping around hoping to find it FULL! It is not always so and then we fall back on industrial biscuits, maybe good, but often filled with ingredients with unknown names. And since one of the first enemies of homemade things is the lack of time, here you are a recipe that you will prepare in a few minutes. Enjoy!
STUFFED CHOCOLATE CHIPS COOKIES
Ingredients (for about 30 cookies)
150 grams of flour 00 150 grams of spelled flour, 80 grams of brown sugar mascobado, a heaping tablespoon of baking powder, 50 ml of corn oil, 120 ml of milk (cow, rice, soy, to your choice), 40 grams of chocolate chips (dark or white, as you prefer), cinnamon or vanilla, hazelnut cream, preferably organic.
Method
In a bowl, mix the dry ingredients: flour, bakind powder, brown sugar, chocolate chips and cinnamon (or a pinch of vanilla extract powder, if you prefer). Add the oil and milk and work the dough quickly and gently, until you have a soft dough. Put the dough in the fridge for about 15 minutes. Place a baking sheet on a baking tray and begin to take a piece of dough the size of a walnut; then first make a ball, then flatten the center and put in the middle a pinch of cream of hazelnuts; close the dough and form a ball again, flatten it slightly before placing it on the baking sheet. Do this until all of the dough. Bake at about 180 ° for 25 minutes and let cool. If you prefer to have simple cookies, without hazelnut cream, you will still have delicious plain cookies in a few minutes (less than an hour between preparation and cooking of biscuits).
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