Rosemary-Apricot Cookies using a Thermomix
(4.8)
Preparation time
Total time
Servings
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Difficulty
Imagine biting into a cookie that elegantly balances the earthy aroma of rosemary with the sweet tartness of dried apricots, and you have the delightful Rosemary and Apricot Cookies! This culinary creation marries the rustic charm of Mediterranean flavors with a modern twist, making it a perfect treat for those who like their sweets with a hint of sophistication. Fun fact: rosemary has been revered since ancient times not just for its culinary uses, but also for its medicinal properties; it was believed to improve memory. So, while you indulge in these cookies, you might just be boosting your brainpower too! Perfect for a tea party or an afternoon snack, these cookies will have your taste buds dancing and your guests asking for the recipe.
Ingredients
- 150 g Flour t55
- 100 g Salted butter
- 75 g Granulated sugar
- 1 Egg
- 1 Teaspoon(s) Baking powder
- 1 Pinch(es) Salt
- 50 g Dried apricot
- 20 g Raisin
- 1 Tablespoon(s) Fresh rosemary
- 20 g Linseed
Steps
Baking
- Preheat the oven at 180°C.
Cookie Dough
- Add 150 g of flour t55, 100 g of salted butter, 75 g of granulated sugar, 1 egg, 1 teaspoon(s) of baking powder, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 50 g of dried apricot, 20 g of raisin, 1 tablespoon(s) of fresh rosemary, 20 g of linseed in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3 in inverse.
- Transfer the content of the food processor bowl on a workplan.
Baking
- Place the balls onto a baking sheet lined with baking paper, spacing them apart.
- Cook in the oven at 180°C during 12min.
- Check if the cookies are lightly golden brown. If not, continue baking for 3 more minutes.
- Let the cookies cool on the baking sheet for a few minutes.
- Transfer the content of the baking tray in a strainer let cool.
- Let cool completely.
- Serve Cold.
