Eggfree Gourmet Cookies Workshop

LOVE & FLOUR BY POOJA

June 11, 2022

Website - www.loveandflourbypooja.com
Instagram - https://www.instagram.com/loveandflourbypooja/

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Before you begin
All temperatures and times have been given in accordance with an OTG.
Kindly read all points in order to adapt to your specific oven. Remember, all
ovens are different and it will take some time and practice to understand how
to efficiently use yours for best results.

OTG
 I recommend baking all the cookies with the upper+lower rod with fan
on.
 Don’t use the black trays that come with the OTG to bake directly on as
cookies can burn quickly on that. Use a separate metal pan lined with
baking paper or silicon mat and place that on the grill rack of your OTG.
 If you have been working with a particular setting, then stick to that.
 Baking times are only an indicator. Use your own knowledge of your
oven, and visual cues to judge when cakes are done or need more time.
 Always bake in the middle rack. If you have four racks, bake on the
third rack from the bottom. If you have three racks, bake on second.
 Do not open the oven door in between. Try and not leave the oven door
open too long.
 For ovens smaller than 40 litres, bake at 160 degrees for all recipes.

Microwave
 You need to have the convection mode to bake in a microwave.
 Bake all the recipes at 160 degree C.
 Time may be lesser by 3-5 minutes than in an OTG.

Unox/Other Professional Ovens

 Bake all the recipes at 170 degree C.
 Reduce time by 5-7 minutes for all recipes.
 Use only a silicon mat and not a baking paper to line your trays.
 Keep the fan setting at the lowest.

Other Points
 Please use a weighing scale to measure everything and a precision
scale if possible to measure small quantities. Cups/spoon measures are
approximate and not as accurate which can affect the final outcome.
 Sieve flours, cocoa, baking powder, baking soda, cornflour, and other
dry ingredients even when not mentioned.
 Baking powder and baking soda cannot be interchanged. Both play
different roles.

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 Biscoff & White-Chocolate Deep Dish Cookie

Makes: 3 four-inch cookies

For the Biscoff center

Line three 2-inch cookie cutters or rings with foil. Fill each with 20-25 g Biscoff
spread and even it out. Place the cutters in the freezer for atleast 30 minutes or
till the Biscoff spread becomes a firm disc.

For the Cookie Dough

Ingredient By Weight In Cups
Butter 80 g 1/3 cup approx
Castor Sugar 40 g 3 tbsp approx
Brown Sugar 50 g ¼ cup
Vanilla Extract 5 ml 1 tsp
All-Purpose Flour 120 g ¾ cup + 1 tbsp
Cocoa Powder 10 g 1.5 tbsp
Baking Soda 2.5 g ½ tsp
Water, hot 15 ml 1 tbsp
White Chocolate, chopped 40 g 5 tbsp
For Garnish
White Chocolate Chips 25 g 2 tbsp
Biscoff Spread - ¼ cup
Biscoff Biscuits (optional) - 3-4 pieces
White chocolate, melted - -

Method
1. In a bowl, add the butter and both the sugars and beat together till
pale and light. Add the vanilla and beat again.
2. Add the flour, cocoa powder and baking soda and mix till combined.
3. Add the hot water to the dough. Mix till you have smooth dough. Do not
knead for too long.
4. Fold in the chopped white chocolate.
5. Bring the dough into a ball, cling-wrap and refrigerate for 15-20 minutes.

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 Nutella & Sea-Salt Deep Dish Cookie
Makes: 3 four-inch cookies

For the Nutella center

Line three 2-inch cookie cutters or rings with foil. Fill each with 20-25 g Nutella
spread and even it out. Place the cutters in the freezer for atleast 30 minutes or
till the Nutella spread becomes a firm disc.

For the Cookie Dough

Ingredient By Weight In Cups

Butter 80 g 1/3 cup approx.
Castor Sugar 40 g 3 tbsp approx.
Brown Sugar 50 g ¼ cup
Vanilla Extract 5 ml 1 tsp
All-Purpose Flour 125 g 1 cup less 1 tbsp
Baking Soda 2.5 g ½ tsp
Water, hot 15 ml 1 tbsp
Dark Chocolate, chopped 20 g 3 tbsp
Milk Chocolate, chopped 20 g 3 tbsp
For Garnish
Dark Chocolate Chips 25 g 2 tbsp
Nutella - ¼ cup
Hazelnuts, chopped, roasted 15 g 1 tbsp
Sea-Salt 2-3 tsp -

Method
1. In a bowl, add the butter and both the sugars and beat together till
pale and light. Add the vanilla and beat again.
2. Add the flour and baking soda and mix till combined.
3. Add the hot water to the dough. Mix till you have smooth dough. Do not
knead for too long.
4. Fold in the chopped dark chocolate.
5. Bring the dough into a ball, cling-wrap and refrigerate for 15-20 minutes.

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For the Stuffing and Baking

1. Pre-heat the oven to 170 degree C. Grease the 4 inch rings lightly with
oil.
2. Remove the dough and divide into 6 equal parts (approx. 55-60g each)
3. On a large parchment placed over a tray, roll out one part into a circle
the size of the 4-inch ring. Place the ring over the circle to get the exact
shape and remove any extra dough from the outside.
4. Similarly roll out two more portions on the same parchment.
Refrigerate this tray with the three circles of dough (without the rings)
till you work on the others.
5. Roll out the remaining three portions of dough the same way. Adjust
the rings over them and leave them there. Now remove the frozen
Biscoff/Nutella discs, and place each on top of the rolled out dough
circles.
6. Remove the refrigerated rolled out dough and place each one gently
over each of the Biscoff/Nutella discs. Seal the edges of the top and
bottom layer together.
7. With the rings holding the dough intact, transfer the tray to the pre
heated oven.
8. Bake for 25-28 minutes or until the edges get a little brown and pull
away from the rings.
9. Let the cookies cool slightly, then remove from the rings. Pipe
additional Biscoff/Nutella and sprinkle sea-salt + chocolate chips +
hazelnuts or Biscoff + white chocolate.

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 Mocha Caramel Cookie
Makes: 4-5 cookies (3-inch rings)

For the Cookie Dough

Ingredients By Weight In Cups
Butter 42 g 3 tbsp
Castor Sugar 37 g 3 tbsp
Brown Sugar 37 g 3 tbsp
All-Purpose Flour 80 g Approx ½ cup + 1 tbsp
Cocoa Powder 10 g 1.5 tbsp
Instant Coffee Powder 3g 2 tsp
Baking Soda 0.6 g 1/8 tsp
Milk 15 ml – 20 ml 3 tsp – 4 tsp
Walnuts, chopped 60 g ½ cup

Method
1. In a small bowl, heat 15 ml milk, and add the instant coffee powder to it.
2. In another bowl, add the butter and both the sugars and beat together till
pale and light.
3. Add the flour and baking soda and mix till combined.
4. Add the coffee concoction to the dough. Knead lightly till you have smooth
dough. Add more water if the dough feels dry. Fold in half of the walnuts.
5. Bring the dough into a ball, cling-wrap and refrigerate for 15-20 minutes.
6. Pre-heat the oven to 170 degree C. Grease 3-inch rings lightly with oil.
7. Remove the cold dough, and divide into 4 or 5 balls (approx. 50 g each)
8. Press the dough into the prepared rings set over a parchment lined tray.
Use the back of a 1 tbsp spoon to lightly press the center of each cookie
dough.
9. Stick the chopped walnuts over the top of the cookie dough except the
center.
10. Bake the cookies 18-20 minutes or until the edges get a little brown and
pull away from the rings. If the cookies flatten while baking, press the
centers once again (lightly) with the spoon while still warm.
11. Let the cookies cool slightly, then remove from the rings. Pipe with the
prepared caramel + garnish with ganache.

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Dark Chocolate Ganache

Ingredients By Weight In Cups

Dark Chocolate, chopped 20 g 3 tbsp approx.
Fresh Cream 15 g 1 tbsp
Butter 5g 1 tsp approx

Method

- In a bowl place the chocolate and cream and heat together till it
combines into a smooth lump-free mixture.
- Add the butter and mix well. Allow to cool slightly then pour into
piping bag.

Coffee Caramel
(For 4-5 cookies)

Ingredients By Weight In Cups

Granulated Sugar 37 g 3 tbsp
Water 10 ml 2 tsp
Fresh Cream, warm 30 g 2 tbsp
Instant Coffee Powder 1 g approx. ½ tsp
Butter 7g ½ tbsp

Method

- In a pan, heat the sugar and water together over medium heat till the
sugar melts completely.
- Once the sugar has melted, allow the mixture to come to a boil and
keep simmering till it turns a deep golden colour.
- Lower the heat, and add the warm cream and coffee powder. The
mixture will bubble aggressively for a bit.
- Switch off the flame once it’s well combined, and add the butter and a
few drops of vanilla (optional.)

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 Red Velvet Oreo Cookies
Makes: 4-5 cookies

For the Cookie Dough

Ingredients By Weight In Cups
Butter 42 g 3 tbsp
Castor Sugar 45 g ¼ cup approx.
All-Purpose Flour 70 g ½ cup
Cocoa Powder 2.5 g 1 tsp approx.
Water, warm 10 ml 2 tsp
Oil 5 ml 1 tsp
Baking Powder 1g ¼ tsp
Baking Soda 1.25 g ¼ tsp
Oreo cookies, chopped 40 g Approx 4 cookies

Method
1. In a small bowl, make a fake egg by whisking together the water + oil +
baking powder.
2. In another bowl, beat together the butter and sugar till pale and light.
3. Add the fake egg and whisk again.
4. Add the flour, cocoa, and baking soda and knead lightly till you have
smooth dough. Add more water if the dough feels dry.
5. Fold in the Oreo cookies.
6. Bring the dough into a ball, cling-wrap and refrigerate for 15-20 minutes.
7. Pre-heat the oven to 170 degree C.
8. Remove the cold dough, and divide into 4 or 5 balls (approx. 50 g each)
9. Into the center of each cookie, add a frozen cream cheese disc and roll the
dough into a ball again.
10. Lightly flatten each dough with your palms and press more Oreo cookies
on top. Place them on a tray lined with silpat or baking paper leaving 2-3
inch gap between each.
11. Bake the cookies 18-20 minutes or until the edges get a little golden-
brown. The cookies will be still soft till they cool so don’t try and lift them
up.

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Cream Cheese Discs
(For 5 cookies)

Ingredients Quantity
Cream Cheese 20 g
Icing Sugar 25 g
White Chocolate 20 g
Refined Flour 1 tsp
Vanilla 1-2 drops

Method

 Beat the cream cheese till it’s smooth

 Add the icing sugar and beat again till combined
 Melt the white chocolate and add to the cream cheese and fold with a
spatula.
 Add the flour and a few drops of vanilla and combine.
 Pipe out spoonfuls of the mixture onto small hand-made foil cups
(approx. 8 g each) and freeze for atleast 30 minutes.

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 Black Forest Brookies
Makes: 8 brookies or 4 sandwiched cookies

Ingredients By Weight In Cups

Yogurt 25 g 2 tbsp approx
Icing Sugar 75 g ½ cup + 2 tbsp
Butter, melted 25 g 2 tbsp approx.
Dark Chocolate 60 g ½ cup
All-purpose Flour 70 g ½ cup
Cocoa Powder 10 g 1 tbsp
Baking Powder 1g ¼ tsp
Baking Soda 1.25 g ¼ tsp

Method
1. In a bowl, whisk the yogurt till it’s smooth. Add the icing sugar and
continue to whisk till it’s fully melted.
2. Add the melted butter to the yogurt-sugar mixture and whisk.
3. Melt the dark chocolate and add it to the mixture and whisk well. The
mixture may look grainy.
4. Add the flour, cocoa powder, baking powder and baking soda and mix
everything well till you have a smooth dough.
5. Refrigerate the dough for only 5-7 minutes.
6. Pre-heat the oven to 180 degree C.
7. Divide the dough into 8 balls of approx. 30 g each. Place them on a tray
lined with silpat or baking paper leaving 2-3 inch gap between each.
8. Lightly flatten the cookies with your palms.
9. Bake the cookies for 14-15 minutes.
10. The cookies will be still soft till they cool so don’t try and lift them up.
11. Once cool, pipe the ganache onto the back of a cookie, and add a tsp of
the cherry compote. Press another cookie onto it.
12. Repeat for the other cookies.
13. Refrigerate the cookies for atleast 30 minutes to allow the ganache to set.
14. Sprinkle the cookies with cocoa powder and top with fresh cherries.

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Dark Chocolate Ganache

Ingredients By Weight In Cups

Dark Chocolate, chopped 120 g 1 cup
Fresh Cream 60 g ¼ cup
Butter 12 g 1 tbsp approx

Method
- In a bowl place the chocolate and cream and heat together till it
combines into a smooth lump-free mixture.
- Add the butter and mix well. Refrigerate for atleast 30 minutes

Fresh Cherry Compote

Ingredients By Weight In Cups
Cherries, pitted, chopped 100 g ½ cup
Water 45-60 ml 3-4 tbsp
Castor Sugar 25 g 2 tbsp
Lemon Juice 5 ml 1 tsp
Cornflour 3.5 g 1 tsp

Method
- Add the cherries, water and sugar to a saucepan and over medium heat
bring to a boil.
- Reduce the heat and simmer until the cherries are softened and start to
release their juices. About 15-20 minutes.
- Dissolve the cornflour with 1-2 tsp water and add it to the pan.
- Cook till you have a thick compote.
- If you want a smooth compote, allow the compote to cool, then run a
hand blender to completely puree any remaining chunks in the
compote.

Notes
- Use good quality fresh cherries.
- Canned cherries take longer to cook. If using canned cherries, reduce
sugar to half.
- If the water dries up but the cherries are still not softened, add more
water and continue to simmer.

Store the compote in a sterilized glass jar in the refrigerator for upto 8
days.

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