Made using sourdough starter discharge and ghee, these cookies are packed with white chocolate chips and seriously delicious.
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Here is an original way to use up some of your sourdough starter discharge: make cookies.
Yes, as extravagant as it might sound, discharge is a great ingredient to incorporate in any type of baking as it adds a tun of flavour to your products.
This recipe is also dairy-free as we use ghee instead of butter!
Ingredients (make 15 cookies):
- 1/2 cup of sourdough starter discharge
- 125 g cake flour
- 1 small egg
- 50 g dry coconut
- 1 tsp baking powder
- a pinch of salt
- 1/4 tsp vanilla bean paste
- 100 g coconut ghee
- 50 g granulated white sugar
- 50 g light brown sugar
In a bowl cream together sugars and ghee. Beat in the egg until completely absorbed.
Stir in the sourdough discharge and vanilla bean paste
Next sift in flour, salt, baking powder and dry coconut. Last add in chopped white chocolate. The dough will be quite soft. Transfer it in your fridge for a few hours.
Next drop about 2 tbsp of dough onto a baking tray lined with parchment paper and bake in pre-heated oven at 180 for 8 minutes (for chewier cookies) or 10-12 min (for more cake-like cookies)
Let the cookies cool down completely on a wire rack before storing them in a airtight container.
I baked mines for 12 mins as I wanted them to be dry and soft like a cake.
If you make this recipe, tag me on IG @the_fit_mediterranean