Makes 20 cookies

 

330g ricotta

140g sugar

zest from 2 organic oranges

260g flour

a pinch of salt

1/2 sachet of baking powder

85g butter (melted)

3 tbsp orange juice

1 egg

20g dark chocolate

 

+7-8 tbsp flour

 

It all started like a game. ’I have some delicious ricotta. It will go bad. What should I do?’

This is how these cookies were born. They are soft, fluffy, and tasty. Marcel loved them (and he is very critical).

 

I baked them again.

It is easy. First, mix the ricotta, the sugar, and the orange zest and let the bowl sit in the fridge for half an hour.

In a separate bowl, mix the flour, the salt, the baking powder, the melted butter, the orange juice, and the egg. Add the ricotta, sugar, and orange zest mix that sat in the fridge. Start kneading and add flour until you get a non-sticky dough.

Divide the dough into two pieces. Roll out one of them on a baking mat and, by using a cutter, cut out 8 cm circles (thickness: 50mm). Place them in a baking pan lined with parchment paper. Follow the same steps with the second piece of dough. I added 4 chocolate chips to half of the cookies. Bake them for 15 minutes in the preheated oven, at 180°C.

The cookies keep well in casseroles with a lid and are perfect for the road. Wherever it takes you.