I’m home, on my sofa, it’s saturday night (not the best moment to post something new but I’m not such a good blogger to take care of this, even if I should); I spent my afternoon in Rimini where there is the Italian web and blogs feast and awards and where I met my friends from Bloggalline community and iFood network.
While I wait for the winners I’m writing a little because I can see how small is still my blog despite my efforts: the views of this new blog version are so low compared to my old one but I don’t give up, there is a lot I’m doing behind the scene and step by step you’ll see them all on this virtual stage.
I realized these cookies still were missing from my pages even if they’re delicious and I had acceptable photos to post; not the best photos maybe but when I took them I was at my first attempts with a reflex camera.
I took the recipe and the idea of these cookies from a very useful group on Facebook called Gruppo La Pasta Madre ( The sourdough group), unluckly it’s all in Italian but in the recipe card you’ll find credits to the recipe owner.
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- 1 cups +3/4all purpose flour
- 1/3 cup sourdough excess
- 1/4 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 1/3 cup butter
- 1 pinch salt
- 1 pinch baking soda
- 1/3 cup chopped almonds
- 1/3 cup dark chocolate chips
- 1/2 cup corn flakes
Ingredients
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- Beat sugars with egg and dissolve sourdough in it then add flour, butter, baking soda and salt.
- Mix well and when you have a smooth dough add almonds, chocolate chips and corn flakes.
- Knead untill incorporated.
- Form golf-ball sized cookies, put them on a baking tray and flatten them a little.
- Put in the fridge for 1 hour then in pre-heated oven at 360 F° for about 15-20 minutes (original recipe says 10-15 but for the size I said some minutes more are requested).
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