Inspired by the diversity, colour and texture of the seven soils at Herdade do Esporão, Esporão’s restaurant team baked a cookie resembling them. And, as a good soil, this cookie results from the conjunction and richness of many ingredients.
Ingredients
- 175gr muscovado sugar
- 70gr oats
- 105gr flour
- 200gr butter*
- 2 eggs*
- 50gr broken walnuts (or raisins)
- 10gr wheat bran
- 10gr linseed
- 1 tbsp. cocoa powder
- 1½ tbsp. ground cinnamon
- ½ tsp. of baking powder (omit if you want a harder texture)
- A pinch of salt
*to add to the dry ingredients in the flask seen in the image
Directions
– Pre-heat the oven to 175º C
– Beat 200gr of butter and two large eggs together
– Add the contents of the jar and mix gently until there are no lumps
– Place spoonfuls of the mixture on a baking tray lined with greaseproof paper, about 3 cm apart
– Bake for between 12 and 15 minutes
Try it out at home.
