Rosemary Chocolate Cookies
30—40 Min
The combination of rosemary, chocolate and lingonberries makes this cookie recipe a real palate tickler. It takes no time at all to prepare and is perfect for impressing grandma during the festive period. The rosemary in the lingonberry jelly releases its wonderful essential oils during cooking.
Ingredients 4 Portions
- 400 gSpelt flour
- 200 gCane sugar
- 50 gCocoa powder
- 150 gCoconut oil
- 2 piecesBananas
- 3 pieces Dark chocolate
- 1 jarLingonberry jelly
- 0.25 tsp.Sea Salt, Coarse
- 1 tsp.Bourbon Vanilla Sugar
- 1 tsp.Baking Soda
- 0.5 tsp.Rosemary, Chopped
Preparation
- 1
Sift the spelt flour into a bowl and mix with the cane sugar and cocoa powder. Add the baking soda and salt and mix again.
- 2
Add the banana to the coconut oil and bourbon vanilla sugar and blend to a puree with a hand blender. Add the banana puree to the dry ingredients, kneading the mixture by hand into a firm dough. Put this to one side.
- 3
Bring the lingonberry jelly and chopped rosemary to a boil in a small pan and allow to infuse for 15 minutes.
- 4
Meanwhile, work the pieces of chocolate into the dough, then use a tablespoon to portion out the dough and shape it into firm balls.
- 5
Preheat the oven to 180°C (356°F).
- 6
Press the dough balls onto a baking tray lined with baking parchment and make a small well in the middle.
- 7
Fill the well with the lingonberry and rosemary jelly and bake the cookies for 15 minutes at 180°C (356°F) using the conventional oven setting. Cool and allow to rest on the tray for 5 minutes, then enjoy.
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