Vegan cookies made of sourdough discard

Vegan cookies made of sourdough discard

Total: 40 min. | Active: 15 min.
vegan, lactose-free
Nutritional value / piece: 239 kcal
, Fat: 11 g
, Carbohydrate: 32 g
, Protein: 3 g
If you make sourdough bread on a regular basis, then you'll possibly be familiar with the dilemma of what to do with the leftover sourdough (discard) that results from sourdough production. In this recipe, I transform the sourdough "waste" (discard) into an incredible cookie creation with a satisfying crunch, sweet vanilla and chocolate, and a slightly sour flavour.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cookie dough

100 g light spelt flour
90 g cane sugar
2 parcel vanilla sugar
½ tsp baking powder
½ tsp sodium bicarbonate
100 g vegan butter substitute, soft, cut into pieces
80 g chocolate buttons
50 g Sourdough starter culture
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How it's done

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Cookie dough

Mix the flour, sugar, vanilla sugar, baking powder and bicarbonate of soda in a bowl. Add the butter, chocolate beans and sourdough discard, combine quickly to form a soft dough. Shape the dough into a roll approx. 6 cm in diameter, cover and chill for approx. 15 mins.

Shape

Cut the dough roll into approx. 8 slices, place on a baking tray lined with baking paper, flatten a little.

Bake

Approx. 10 mins. in an oven preheated to 200 °C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Good to know
Note: The feeding of sourdough results in discard. This is what is used in this recipe. The sourdough starter culture can be kept in the fridge, see basic sourdough recipe: https://fooby.ch/en/recipes/16193/starter-culture-for-sourdough

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