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Date and Peanut butter cookies with a chocolate glaze

Method


Preheat the oven to 175 °C and cover a baking tray with parchment paper. In a large kitchen machine processes dates into small pieces. Mix the linseed with the water and add to the dates. Then add the peanut butter, vanilla, baking powder and vinegar and mix until a sticky, uniform dough is created. If the dough is too dry, add some more water. Form the dough into about 15 balls and place on the prepared baking tray. Gently push the balls down with your hand and then press with a fork on each dough ball to get a crosshatched pattern. Bake for about 10 - 13 minutes until the edges are light brown. It is important not to overbake these cookies. Let the cookies cool completely and carefully dip in melted couverture. Decorate with some salt or roasted peanuts.

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Rapunzel Products


110690 Peanut butter creamy
304340 Dates without pit Deglet Nour, HAND IN HAND
600630 Linseed crushed
1460370 Bourbon vanilla powder, HAND IN HAND
1430705 Milk couverture, HAND IN HAND
1200135 Atlantic sea salt fine
HAND IN HAND

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