Soft cookies with sourdough, flavored with rum and enriched with a bit of hazelnut cream. These cookies do not require leavening but just a short rest of half an hour in the refrigerator to make the dough easier to handle. The dough is soft and a bit sticky, so using two teaspoons to place it on the baking tray is recommended.
If you don’t have sourdough, you can simply replace it by adding 50g of all-purpose flour, 25g of water, and a pinch of baking soda to the recipe.
Soft cookies with sourdough were a great discovery because they are easy to make, quick, requiring only 15 minutes of baking, and have a unique taste thanks to the sourdough.
The hazelnut cream is minimal and baked, making these cookies easy to transport if you want to use them as a snack for school or work.
Using sourdough even in classic desserts is a challenge I accepted some time ago, experimenting with it in the pound cake, and the result surprises me every time.
For those who love sourdough, I also remind you of other recipes that, however, require a long leavening
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 30 cookies
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 9 tbsps butter (or room-temperature margarine)
- 3 oz sourdough
- 2 eggs
- 2 tbsps honey
- 3/4 cup brown sugar
- to taste rum flavor
- 3 1/2 oz hazelnut cream
Tools
To mix, a glass bowl and a spoon for stirring are enough.
- 1 Bowl
- 1 Hand Whisk
Preparation
The preparation of these cookies is very simple and can be done by hand with a simple whisk because the dough will be quite soft.
Place all the ingredients in the glass bowl, the butter or margarine should not be melted but very soft; I give them a quick spin in the microwave for about 15 seconds before adding them to the other ingredients.
Mix all the ingredients with the hand whisk, you will see that the sourdough will “dissolve” easily with the other ingredients. If I can give you a tip, buy this whisk; it’s inexpensive and really useful for hand mixing.
By mixing energetically for a couple of minutes, you will get this rather soft and sticky dough that needs a little rest of about 30 minutes in the refrigerator covered with plastic wrap.
After the resting time in the refrigerator, take the dough and using two teaspoons, form your cookies on a baking tray covered with parchment paper. I recommend using two teaspoons to make them all more or less equal and because it would be difficult to work the dough with your hands. One teaspoon scoops the dough, and the other pushes it down onto the tray.
Now, with the help of a piping bag, place a bit of hazelnut cream in the center of each mound of dough, trying to go down the middle with the star nozzle so the cream will stay soft even during baking.
Place the cookies not too close together as they tend to flatten during baking and will spread out. On a standard oven tray, I made 5 rows of 5 cookies.
After filling all the cookies, bake them in a preheated oven at 356°F for about 15 minutes. They should be golden before removing them from the oven.
NOTES
Do not overbake the cookies; they should remain soft. If the oven is hot, 15 minutes is enough for the indicated size to be cooked. However, check the bottom of the cookie; it should be cooked enough to detach easily from the parchment paper before removing them from the oven.
These cookies will keep well for several days stored in a classic biscuit jar with a lid.
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Frequently Asked Questions
Can I make the same cookies without sourdough?
Yes, you can make the same cookies without sourdough. Just replace it with a quarter teaspoon of baking soda and a bit of white vinegar, just a scant half teaspoon will do.
