The super good cookies of Christer Rødseth

What do you need:

  • 225g butter
  • 200g sugar
  • 200g brown sugar
  • 2 eggs
  • 400g flour
  • ½ tsp baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon flax seed salt
  • 2 teaspoons vanilla sugar or vanilla seeds from 1 vanilla pod
  • 125g chocolate

Chocolate ganache:

  • 120g dark chocolate
  • 0.5 dl whipped cream
  • 1 tablespoon honey or light syrup
  • 1 tablespoon dairy butter

Caramel sauce:

  • 200g sugar
  • 5-6 tablespoons of water
  • 100g butter
  • 200g whipped cream
  • 1 small pinch of flax seed salt

Lemon Cream :

  • About. 4 lemons (you have to peel two of them and a total of 2 dl of juice)
  • 3 eggs
  • 1 egg yolk
  • 2-3 dl of sugar
  • 140g butter

This is what you do:

First, combine the butter, sugar and brown sugar in a food processor. Then add the eggs and the rest of the ingredients except the chocolate and the almonds/walnuts. Coarsely chopped chocolate. Put them in the mixture and mix the dough quickly. Find parchment paper and roll the sausages on the dough. Put the sausages in the refrigerator and let them harden before taking them out and cut them into slices of approx. 0.5cm each. They can also be frozen. Bake cookies at 170 degrees hot air for 7-10 minutes. Cool.

Finely chop the chocolate for the ganachen. Boil the cream, honey and butter and pour over the chopped chocolate. Mix well by hand or with a hand mixer. Put it in a vaporizer and let it cool to room temperature. Boil the sugar and water and boil until you get a light caramel before adding the butter and cream. Be careful when the cream arrives because the temperature differences cause it to boil violently. Then cook over medium heat (4-5/10) for approx. 5 minutes. Cool.

Peel 2 lemons with a grater or zest. Then squeeze the juice, filter it. Put the eggs and egg yolk, sugar and lemon juice in a saucepan. Heat, stirring constantly, until the mass thickens (about 80-82 degrees). Then, spread, continue to stir and add the tempered butter and lemon zest. Cool.

Fill cookies with ganache or serve as is without any fillings.

Tip: Make edible Christmas gifts with cookies and these two sauces!

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