Cakes from Panthers cookies

Giant Chocolate walnuts cookies by Jess

INGREDIENTS for 8 giant cookies

130 gr of crystal sugar

350 gr of dark chocolate chips

175 gr very coarsely chopped walnuts, toasted

2 eggs

130 gr of brown sugar

400 gr of flour

2 tsp of baking powder

1/4 tsp of baking soda

A pinch of salt

225 gr of cold butter, diced

preheat the oven at 180 deg cel.

Line two large baking sheets with parchment paper.

In a medium bowl, whisk together flours, baking powder, baking soda, and salt.

Whisk with an electric mixer the butter then when smooth, add both type of sugar and continue to mix for 30 seconds. Add the chocolate chips and the walnuts and beat gently until combined.

Gradually add the dry ingredient mixture and beat until combine; mixture will be a bit crumbly. Add the eggs and beat again.

Divide the cookie dough into 8 big balls and place it in the freezer. Let chill for 30 minutes.

Place the 4 balls on a parchment paper on each oven tray, Bake for about about 30 minutes till edges are golden brown.

Enjoy these huge cookies!


Corn flakes cookies


1 egg
80 g of sugar
100 g of butter
100 g of flour
50 g of corn flakes
20 g of dry fruits or nuts
Take the oven tray out of the oven it must be cold !!!! Prior to start
heating the oven at 180 deg Celsius.
Soak the dry fruits in a bowl with warm water, or chopped the nuts.
Use the butter at room temperature for 1-2h prior to baking.
In a bowl beat the egg with the sugar, using a mixer or a whisk,then add
the butter, the flour and the dried fruits chopped if big or the nuts.
Mix all the ingredients will a spatula until a soft dough is obtained.
Make many balls with the dough of the size of a tablespoon, then pass it
in the corn flakes.
Place the cookies on the oven tray covered with a sheet of parchment
paper or silicone mat. Bake them in the preheated oven at 180 ° C for 12-
15 minutes. Let it coloured.
Remove from the oven, let them cool down and serve them on the table.
Serve them cold. You can keep them in a box for 5 days.
Enjoy it!


Lemon rosemary cookies


50 g of sugar

90 gr of butter

220 g flour

1 egg

zest of 1 lemon

20 gr of icing sugar

4 tablespoons lemon juice

2 tablespoons of fresh chopped rosemary

Grease and spread flour on 2 trays, or use parchment paper. Preheat oven to 180 degrees.

In a bowl, beat the butter with the sugar first, then add the lemon zest, the lemon juice and the egg yolk, mix well.

Finally, add the chopped rosemary (not too thin).

Add the flour then mix until a homogeneous mixture is obtained. Form a 3 cm diameter sausage in aluminum foil or cellophane, leave to stand in refrigerator for 30 minutes.

Cut into thin slices the preparation having slightly hardened, place on the baking sheets or parchment paper, leave space between the cookies.

Lightly beat the egg white so that it foams, gently spread the egg white on the slices of cut-out biscuits and sprinkle well with the icing sugar, bake for 10-15 minutes.

Serve them asap or cold. You can keep them in a box for 5 days.

Enjoy it!