Weekend cookies

A friend of mine, knowing my addiction for baking, gave me different type of flours. All organic flours, from small farms. A multi grain flour (ancient grains 60%, spelt 10%, rye 10%, barley 10%, oat 10%) attracted my attention. Why not use that flour for a batch of cookies?

I usually bake cookies using 50% rice flour and 50% whole wheat flour. In this case I have replaced the whole wheat flour with the multi grain flour. I also added ground Bronte pistachio and chocolate muesli.


  • 250 gr rice flour
  • 250 gr multi grains flour
  • 200 gr raw cane sugar (I use Muscovado sugar from Philippines)
  • 180 gr softened high quality butter
  • 2 eggs
  • 1 vanilla bean
  • 7 gr baking soda
  • a pinch of salt
  • 60 grams of chocolate muesli
  • 60 grams of ground Bronte pistachio

Using a tilt-head stand mixer with the wire whip, mix the softened butter and the sugar until the mix gets fluffy and smooth.

Then add the 2 eggs and keep mixing for 2 minutes at speed 2. Add the vanilla paste that you have extracted from the vanilla bean using a sharp knife.

Chocolate muesli

Mix in a bowl the two flours, the baking soda and a pinch of salt. Replace the wire whip with the flat beater and start mixing at low speed while adding the flour.

When all the flour has been added to the dough, add the ground pistachio and chocolate muesli and mix for one minute.

Shape the dough like a small “brick” and wrap it with the cling film. Put in the fridge for 30 minutes.

Flatten the dough with a rolling pin to a thickness of 7-8 mm. Cut the dough with a cookie cutter and bake the cookies for 10-15 minutes in a preheated oven (180°C).


Cookies – pistachio-chocolate muesli


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