Sablé glazed cookies with chocolate

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Version française

Ingredients:
- 200 gr. flour
- 125 gr. butter
- 125 gr. chocolate
- 55 gr. almond powder
- 75 gr. sugar
- 25 gr. icing sugar
- Vanilla

Method: chop the butter. Add 40 grams of white sugar, the icing sugar and the vanilla. Mix well till fluffy. Then, add almond powder and flour. Knead well till the dough doesn’t stick to your hands. Pour the rest of the white sugar in a bowl. Make balls with the dough and roll them in sugar. Flatten the “sablés” a little and place them in an oven tray with a baking paper. Bake them in the preheated oven at 180º for 20 minutes. Let cool. Melt chocolate and decorate the cookies.

Naan Bread

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Version française

Ingredients

- 300 gr. flour
- 1/2 packet baking powder
- 1 unsweetened yogurt
- Salt
- 1 tbsp oil
- Grated cheese
- Cumin

Method: Mix all the ingredients except cumin and cheese and knead. Gather the dough into a ball and chill it in the fridge for 10 minutes. Take little pieces of dough and roll them out with the rolling pin. Spread some cheese and cumin and fold down over the dough. Roll out once again. Put them in the frying pan (one by one) – without any fat- and bake on each side till they brown.

Yogurt and sour cream cake

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Version française

Ingredients:
- 240 gr. butter
- 200 gr. sugar
- 250 gr. flour
- 125 gr. yogurt
- 100 gr. sour cream
- 4 eggs
- 50 gr. sour orange marmalade
- 1 packet backing powder
- A pinch of salt

Method: melt butter and mix with sugar. Add eggs one by one with a wire whip. Add the orange marmalade and then yogurt and sour cream. Mix flour, baking powder and salt and sift them. Add to the mixture and whip once again. Bake it at 180ºC for 40 minutes.
Let cool and sprinkle with icing sugar.

Leche merengada mousse cake

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Version française

Note: the leche merengada is a Spanish drink made by milk, cinnamon and lemon.

Ingredients:
• Crust:
- Cinnamon cookies
- Butter
• Mousse:
- 600 ml. cream
- 6 egg whites
- 6 gelatin leaves
- 380 gr. condensed milk
- 200 ml. semi-skimmed milk
- 1 cinnamon stick
- 1 lemon peel
- Grated lemon rind
- Ground cinnamon

Method: crush the biscuits. Melt butter and add it to the biscuits and then combine them and press it evenly over the bottom of the springform pan. Refrigerate while making the mousse.
Hydrate gelatin in cold water. In a small sauce pan, heat semi-skimmed milk with the lemon peel and the cinnamon stick. Once the milk starts to boil, remove the peel and the stick. Then, add the gelatin and the condensed milk and stir well. Let it cool a little. Whisk the egg whites until stiff and add gradually ground cinnamon and grated lemon rind to taste. Add the eggs whites to the milk mixture and stir carefully. Whip the cream and add it too. Pour it over the biscuit crust and let it rest in the fridge for 6 hours at least. Decorate to your taste.

Suizos (buns)

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Version française

Ingredients:
- 500 gr. flour
- 100 gr. butter
- 100 gr. sugar
- 125 ml. milk
- 2 eggs
- 30 gr. compressed yeast
- 1 dash of orange blossom water
- 1 pinch of salt
- 1 egg (for browning)
- Sugar

Method: dissolve yeast in warm milk. Whip butter, sugar, eggs, salt and orange blossom water. Add the sifted flour and milk with yeast. Knead well and let it rise till double in size. Make balls and form the dough into buns. Paint them with an egg and let it rise once again. Paint one more time and make a cut in the middle, then, fill it with sugar. Bake it in the preheated oven at 200º for 20 minutes.

Vanilla cupcakes with vanilla buttercream frosting

Versión española

Version français

Ingredients:
- 350 gr. all-purpose flour
- 225 gr. granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon table salt
- 8 tablespoons unsalted butter, room temperature
- 120 gr. sour cream
- 1 egg
- 2 egg yolks
- 1½ teaspoons vanilla extract
* Vanilla Buttercream Frosting
- 115 gr. unsalted butter, at room temperature
- 280 gr. powdered sugar
- 1 tablespoon vanilla extract

Method: whisk flour, sugar, baking powder, and salt in bowl. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny. Pour the batter in the cupcakes molds. Bake in the preheated oven at 180ºC for 20-24 minutes. Remove the cupcakes and transfer to wire rack. Cool cupcakes to room temperature before frosting.
Buttercream: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes. Reduce the speed to low and gradually add the powdered sugar. Increase the speed to medium-high and add the vanilla, mixing until incorporated. Decorate the cupcakes.

Triple chocolate stuffed cookies

Versión española

Version française

Ingredients
- 250 gr. self-rising flour
- 150 gr. butter
- 150 gr. icing sugar
- 25 gr. cocoa powder
- Different chocolate chips (bittersweet, milk, white)

Method: churn butter and sugar. Sift flour and cocoa and add them by stirring it till have firm dough. Knead it and let it rest in the fridge for 30 minutes. Roll out the dough between two baking papers. Cut the dough in circles. Take a circle, put some different chocolate chips on it and cover it with another dough circle. Press well in order to stick the two cookies. Bake at 180ºC for about 10 minutes. Let them rest for 5 minutes and cool them on a wire rack.