Instructions: Cookies with puffed cereals, fennel seeds and rosemary
For this recipe I used organic puffed barley with honey from CUOREdi.
Whisk egg with sugar.
Add soft butter, sifted flour and baking soda. Work the dough briefly until all the ingredients are well combined. Add chopped rosemary and fennel seeds and mix again.
Lay the mixture in the refrigerator for at least 30 minutes. Then take in out and divide into 12 similar balls. Roll each ball over puffed barley to make it adhere well. Place on a baking sheet covered with baking paper.
Bake in a preheated static oven at 175 °C for about 15 minutes or until the cookies start to become golden on the edges.
Notes
30 minutes waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 12pzCalories: 121kcal
Keyword butter cookies, easy cookies, simple cookies, soft cookies