Chesnuts biscuits

These biscuits are just perfect with a cup of tea or coffee.

The chesnut flour adds a slight smoked and rustic taste.

Yields : 30 (depends on their sizes)

Here's what we need :

150g chesnut flour, 100g all purpose flour, 100g icing sugar, 1 pinch salt, 125g butter, 1 egg.


3 hours.

Here's what we do :

Work the butter with your hands until soft.

Add salt & icing sugar & stir until combined.

Whisk in the egg.

Add flours & work just until combined.

Put aside in your fridge for 1 hour.


 Knead the dough with your hand palms, cut it in 4 pieces, superpose them & flatten with your hand palms, repeat 2 times.

Put it back in the fridge for 1 hour.

Preheat your oven at 338°F.

Flatten the dough with a rolling spin & cut biscuits with cooky cutters.

Bake for 12/15 minutes.

                                                                                                                              Relax, savour & share!

raspberry coco cupcakes

The first time I tasted raspberries & coconut together was in a smoothy. I fell immediately in love with that mix!

So, since then, I recreate that wonderful marriage everytime I can.

These cupcakes are so moist they melt in your mouth.

Yields : 18 cupcakes

Here's what we need :
20cl coconut milk, 300g rapberries, 5 eggs, 240g flour, 4g baking powder, 1/2 teaspoon baking soda, 250g sugar, 80g melted butter, 1 pinch salt.

Here's what we do :

Preheat the oven at 320°F.

In a large bowl mix the sugar, the eggs, the salt, the baking soda & the coconut milk.





Sift the flour with the baking powder & add to the batter.

Add the melted butter.

Incorporate the raspberries.

Pour the batter in cupcake moulds.

Bake for 15 minutes.

                                                                                                                              Relax, savour & share!