Ingredients …


Method …

Cream butter, sugars, maple syrup and spices in a mixing bowl.

Add mashed potato, egg yolk and sourdough starter. Mix delicately until fully incorporated.

In a separate bowl, put all dry ingredients, apart from walnuts. Combine and fold in wet ingredients until all are incorporated. Don’t overwork the batter or overmix it.

Add walnuts.

Spoon the batter on a baking tray. We usually do very large cookies, so they stay soft and are easy to share. About 10-23 pieces. You can also do smaller ones and cook for less time.

Bake in a pre-heated oven for 20min at 200/230 celcius. They should become golden but remain soft once cooked. They get harder as they cool down on a cooling rack.

The texture is chewy and soft with a light caramelisation on the outside. Taste like gingerbread! For a less spiced version, reduce the amount of cloves and ginger.

Created By Chef Anne-lyse and Chef Daniele