patisserie ig bas

Cocoa shortbread

For about fifteen shortbread

  • 130gr of butter
  • 150 gr of flour T110
  • 37 gr of oat bran
  • 37 gr of chickpea flour
  • 35 gr of coconut sugar
  • 30gr unsweetened cocoa
  • 1 egg

Mix with your fingertips the butter with the T110 wheat and chickpea flours, the oat bran, and the sugar. Then add the cocoa, and mix again. Be careful not to heat the dough too much: you risk melting the butter, which would soften the dough. The goal is to obtain a sandy texture, not too sticky.

Then add the egg, mixing at first with a spoon or spatula. When the mixture starts to form a ball, work the dough by hand for a few moments: roll out on a work surface to obtain a very homogeneous dough.

Let the dough rest in a ball in a cool place for about 20 minutes: as it cools, it will be easier to roll out.

Preheat the oven to 180°C

Roll out the dough with a rolling pin and cut it out with a cookie cutter or a glass (lightly floured to avoid sticking).

Bake the shortbread for 15-20 minutes depending on your oven. Let them cool completely before eating them! And for an even more delicious snack, you can spread a little low GI chocolate ganache on the shortbread and close them up, like a "sandwich": a pure pleasure, intense in chocolate and low GI!

Tip: oats are rich in fiber; their GI of 40 provides a satiating texture, without making the recipe's GI skyrocket.

Find all our recipes here: https://ohoui.com/pages/toutes-les-recettes