Coquelines with mugicha and raspberry

Recipe suggested by Chloé from Sunday Routine

insta @sunday_routine / sundayroutine.fr

Chloé makes a lot of cookies (but not only 🤭)! Discover her creations on her Instagram account and on her website above.

FOR 12 COQUELINES

2 eggs - 65g sugar (1) - 15g agave syrup - 35cl milk - 150g flour - 8g baking powder - 10g mugicha - 130g melted butter - 125g raspberries - 30g sugar (2) - 2 tablespoons water

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For the raspberry jam:

Place the raspberries, sugar (2) and water in a saucepan.

Bring the mixture to the boil for a few minutes, stirring well.

Once all the ingredients are incorporated, set aside.

For the coqueline dough:

Melt the butter and set aside.

Beat the eggs, sugar (1) and agave syrup.

Mix the yeast, flour and mugicha powder then add them to the previous mixture, diluting with the milk.

Finish by adding the butter.

Let the dough rest for a few hours in the refrigerator, ideally 24 hours.

Once the dough is completely cold, grease the molds (optional: sprinkle the molds with a thin layer of sugar).

Fill the molds 3/4 full with dough and bake at 185° for 15 minutes.

Unmold the coquelines and fill them with the raspberry jam using a piping bag while they are still warm.