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Wholegrain Cookie

5 Aug 2016


Traditional cookies revisited to combine both health and pleasure in a wholegrain version!


  • 600 g of Tegral Satin Cream Cake  wholegrain          
  • 180 g of Butter                            
  • 120 g of Eggs                                
  • 100 g of Sapore softgrain         
  • 100 g of Raisins                          
  • 100 g of Cranberries

Working method

  • Mix the butter, Tegral Satin Cream Cake wholegrain, eggs to a dough for 1 minute on low speed. Check dough and if lumps of butter are still present mix for one more minute on low speed. 
  • Add the Sapore softgrain, raisins and cranberries and mix for one minute on low speed
  • Scoop the dough on a tray (35 gr)
  • Bake 180°C for approximatively 17 min.  

"To keep cookie from flattening too much during baking chill unbaked cookies overnight in a refrigerator or for 30 minutes in a freezer."

More inspiration or information?

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