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butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining texture.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are a nut-free alternative that adds crunch.

rosewater

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Vanilla extract offers a different but pleasant flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar adds moisture and a deeper flavor.

Introduce the recipe for mulberry cookies using fresh mulberries.

Prepare the mulberries by drying them slightly, ensuring they are not completely dry.

In a mixing bowl, combine 125 grams of unsalted butter and 80 grams of brown sugar, mixing until the sugar is fully dissolved.

Add 1 egg and 1 teaspoon of vanilla extract to the mixture, and continue mixing until well combined.

Sift in 180 grams of all-purpose flour, 1 teaspoon of baking soda, and 0.5 teaspoon of salt, and mix until just combined.

Fold in the mulberries gently to avoid breaking them, ensuring they are evenly distributed.

Wrap the dough and refrigerate for about 1 hour to set.

Preheat the oven to 160°C (320°F).

Grease the baking sheet with vegetable oil instead of using parchment paper.

Scoop small portions of dough onto the baking sheet, leaving space between them as they will spread slightly while baking.

Bake in the preheated oven for 20 minutes, checking for doneness and adding an additional 10 minutes if they are still soft.

Once baked, transfer the cookies to a wire rack to cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens