STOCK Hermit Christmas Cookies

Ingredients

Yield:

45 cookies

• • 500 grams Butter
  • 250 grams Granulated Sugar
  • 250 grams Brown sugar
  • 100 grams Eggs
  • 5 grams Vanilla Extract
  • 500 grams Pastry Flour
  • 5 grams Baking soda
  • 5 grams Baking powder
  • 3 grams Salt
  • 650 grams Pressed Oats
  • 340 grams Chocolate chips
  • 180 grams Chopped nuts
  • 100 grams Sunflower and Flex Seeds
  • 75 grams Pumpkin Seeds
  • 75 grams Chopped Apricot
  • 300 grams Hazelnut Chocolate

Preparation

Difficulty:

Easy

Time:

12 Minutes

Total Time:

20 Minutes

1. 1. Preheat Oven at 175 degree Celsius.
   2. Mix Butter, Granulated Sugar and brown Sugar together.
   3. Add eggs, mix well.
   4. Mix all dry ingredients together, along with the seeds, nuts, chocolate chips and Chopped Apricots.
   5. Prepare 70 grams of each round balls and place on tray lined on a Parchment Paper.
   6. Bake for 12 minutes at 175 degree Celsius in a pre heated Oven.
   7. Meanwhile melt the hazelnut Chocolate, and temper the same.
   8. Once cookies are baked, remove from oven and let it cool to 28 degree Celsius,
   9. Prepare a piping bag with the tempered Hazelnut Chocolate, and drizzle over the Cookies Crisscross.