RECIPE
This cookie dough also works beautifully for classic cookies. Simply roll the dough into 80-100g balls, freeze until firm and bake straight from frozen at 170°C for 22-25 minutes, until golden around the edges and soft in the centre. An extra tip
Esther Sánchez is a Spanish pastry chef with more than 20 years of experience and the founder of Chocolatisimo Shop, now based in Cambridge @chocolatisimo_shop
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