To talk about cookie doughs is to talk about one of the simplest pastry recipes, but at the same time it can be one of the most gourmet preparations in gastronomy.

A cookie (which started as French “galette”) is a small elaboration, sweet or savoury, baked and usually made from wheat flour or any other cereal, eggs, butter, sugar and vegetable oils. It can include other ingredients such as other cereals, sultanas, nuts, chocolate… and can include flavourings or spices such as cinnamon or vanilla.

At the school we have several varieties in the Tea shortbreads and cookies course by Elena Adell.


Cookies have long been a trendy elaboration in the pastry world. It is incredible how such a simple recipe can reach the level of any gourmet preparation in the world (do not underestimate the power of a cookie).

Without going any further, cookies and tea biscuits are a product that has always been in bakeries. Something that is very easy to make at home and share with the family.

But before we tell you more about the cookie course we have prepared at the school, let’s go with a bit of history and knowledge, which is what we like to share on Mondays with our followers:

It was in Rome in the 3rd century when Marcus Apicius (renowned Roman artist and chef) baked a mixture of cereals, egg, fats and sugars which they named “Bis Coctum”.

Since then, the family has continued to grow and today we can find them in all their versions.



160 g Cake flour

  20 g Powdered almond

    2 g Bicarbonate

    2 g Baking powder

  95 g Butter St Villepre

  95 g Brown sugar

  75 g White sugar

  35 g Eggs

    1 g Vanilla extract

50 g Melted Chocolate Saint-Domingue 70% Cacao Barry


120 g Apricot purée

   30 g Pasion fruit purée

   75 g Sugar

     3 g Pectin NH

  1,8 g Citric acid



For the apricot purée we could use rehydrated apricots and mash them or frozen purée.

Let’s get to the recipe:

Heat up the purées in a saucepan at 40 ºC.

Add the sugar and the pectin, previously mixed.

Take the mixture to boiling point and add the citric acid.

Pour in a semi-sphere mould and freeze.



Mix the butter and the rest of the dry ingredients with the flat beaterMix the butter and the rest of the dry ingredients with the flat beater. Once we obtain a gritty texture, add the melted and hot chocolate.

Add the warm egg little by little while emulsifying.

Spread out between two guitar sheets at 4-5 mm and freeze.

Cut circles for the bases and the lids with a difference of 1 cm.

Place the smaller circle as a base and put the gel on top, cover with the other circle and press the edges slightly. Freeze.

Bake at 180 ºC for 8-10 minutes.

After baking, put some chocolate chips, pecan nut and candied orange as decoration.

Enjoy them whenever, with whoever and however you want.


Well, with this information you can now begin to delve into the world of cookies. If you want to learn more about this interesting elaboration, we invite you to learn more about Elena Adell’s Cookie course where you can learn more about different techniques.

Click on the Tea shortbeards and cookies course to see the details or if you want to get a free lesson.