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cookies

SESAME BUTTER COOKIES

You’ll love these ULTRA-easy Sesame butter cookies. They’re full of flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt in your mouth texture.

cookies

Path 169           prep time   |  5 minutes

     cook time  |  10 minutes

         total time   |  20 hours

        servings     |  18

INGREDIENTS

COOKIE BATTER

  • ½ cup unsalted butter
  • 1 cup Jubli® honey spread
  • ½ cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

INSTRUCTIONS

  • Preheat over to 350F
  • Cream butter and sugars in a stand mixer fitted with a paddle attachment.
  • Add the Jubli butter and mix until incorporated
  • Mix in eggs
  • In a separate bowl, sift flour, baking powder, baking soda, and salt. Then add flour mixture and beat until incorporated.
  • Put the dough in the refrigerator for 1 hour.
  • Roll dough into one-inch balls and place on baking sheet lined with parchment paper.
  • Flatten each ball with a fork, making a crisscross pattern.
  • Bake cookies for about 10 minutes or until cookies begin to brown.
  • Allow cookies to cool completely on baking sheet, they need to set up before being transferred.
oats

JUBLI® HONEY SPREAD & OATS COOKIES

There’s nothing quite like a batch of homemade Oatmeal Cookies. When you’re looking for that extra boost of energy these cookies are the perfect snack. They are also Nut free, gluten-free, vegan, Rich in protein and fiber. They’re soft and chewy, dotted with Coco nibs

oats

Path 169           prep time   | 10 minutes

     cook time  | 12 minutes

         total time   | 24 hours

        servings     | 24

INGREDIENTS

COOKIE BATTER

  • 1 1/2 cups Jubli butter
  • 1/2  Honey or real maple syrup
  • 2/3  Tablespoons Cinnamon
  • 1 Teaspoon Salt
  • 2 1/2 cups thoroughly grounded oats
  • 1 1/2 cups whole oats
  • 1/2  cup Cocoa or coffee nibs or dark chocolate chips (you can mix and match all of these)
  • 1 1/2 cups Jubli butter

INSTRUCTIONS

  • Combine all ingredients and mix well.
  • Scoop with a spoon and roll into 40-45g balls – flatten slightly.
  • Freeze for the night.
  • While still frozen bake for 12 minutes on 300f.

JUBLI® & DULCE DE LECHE BRIOCHE

Path 169           prep time   | 20 minutes

     cook time  | 45 minutes

         total time   | 8 hours

        servings     |  10

INGREDIENTS

DOUGH

  • 2-2¼cups all-purpose flour
  • 1 bag (10grams) of vanilla sugar
  • 2 tablespoons of sugar + 3 teaspoons for molding
  • ½ tablespoon (6 grams) of dry yeast
  • 3 tablespoons (45ml) of milk
  • 2 whole large eggs
  • 1 large egg separated into egg white and yolk
  • ¼ teaspoon of salt
  • ¾ cup (150 grams) of butter at room temperature

FILLING

  • 1½ cup grams Jubli® Cocos spread
  • 1½ cup Dulce de leche (from real milk)

GLAZED SUGAR SYRUP

  • 2/3 cup of sugar
  • 2/3 cup water
  • 2 drops of vanilla extract (optional)
  • 3 tablespoons rum / brandy (optional)

INSTRUCTIONS

  • Attach the kneading hook to the mixer head.
  • Sift 2 cups flour into the mixer bowl. Add vanilla sugar, 2 tablespoons sugar and dry yeast and mix on low speed. Add milk, 2 eggs, the egg white of the separated egg and half of the yolk. the other half is put in a bowl, add ½ tablespoon of water, and keep in the refrigerator for the glaze.
  • Gradually increase the mixer to medium speed. Mix for 5-7 minutes for a very smooth dough. Stop occasionally and clean the sides of the bowl with a spatula. Add salt during kneading.
  • Gradually add the butter to the dough (one teaspoon at a time). Weight until the butter is incorporated in the dough before adding the next teaspoon. Stop occasionally and clean the sides of the bowl with a spatula. Continue kneading for another 10 minutes at medium speed – the dough should be very soft and quite sticky. If it is too soft, you can add some more of the remaining flour.
  • Transfer the dough to a lightly floured bowl. Sprinkle a little flour over the dough, cover with plastic and leave to rise for an hour.
  • Punch in the dough to take the air out of it and return it to its original size, cover again and put in the refrigerator for 2-4 hours. During this time, the dough will increase and double its volume and become stiffer and more stable.
  • With the remaining butter grease the inside of In a Kugelhopf Bundt Pan Cake Mold or chiffon cake pan. Use 2-3 teaspoons of sugar to coat the interior of the mold.
  • Take the dough out of the refrigerator, and knead it briefly to get the air out. Divide the dough into 4 equal parts. Roll out each portion on a well-floured surface to a leaf measuring 25×30 cm. Brush the scrambled yolk on one of the edges of the dough.
    Spread on the remaining leaf area a quarter of the Jubli® quarter of the Dulce de leche.
  • Roll each piece into a tight scroll – starting from the farthest side from the yolk side and rolling towards the yolk side. Cut the first scroll into 4 equal parts and lay them on the bottom of the mold. stretch the second scroll a little, and cut it into six parts and place them as a second layer over the first scroll. The remaining two rolls stretch, cutting each into 8 parts and arranging them in the third and fourth layers. You can brush a joke between the third and fourth there and on top of the fourth layer.
    Cover the mold with plastic let it rise for 45-60 minutes.
  • Baking: Preheat the oven to medium heat (355 degrees in a lower-heat scheme).
    Brush the top rolls of dough again with the scrambled egg yolk. Bake in the middle rack of the oven for 45-40 minutes, until the cake becomes nice and brown. Allow the cake to cool almost completely before extracting it from the mold.
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