Tea Sweets Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C).

Mix Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Cream Butter and Sugars

In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add Eggs and Vanilla

Beat in the egg and vanilla extract into the butter mixture until well combined.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in Chocolate Hazelnut Spread and Hazelnuts

Fold in the chocolate hazelnut spread and chopped hazelnuts.

Shape and Bake

Drop spoonfuls of dough onto a baking sheet lined with parchment paper and bake for 10-12 minutes.

Cool and Serve

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Preheat the Oven

Preheat your oven to 350°F (175°C).

Cream Butter and Sugar

In a bowl, cream together the butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract.

Mix Dry Ingredients

In another bowl, combine flour and baking powder, then gradually add to the wet mixture.

Fold in Walnuts and Chicory

Fold in the chopped walnuts and chicory powder until evenly distributed.

Shape and Bake

Drop spoonfuls of dough onto a lined baking sheet and bake for 12-15 minutes.

Cool and Serve

Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Prepare Ingredients

Prepare all your ingredients and set aside.

Toast the Seeds

In a dry skillet, toast the sunflower seeds over medium heat until golden brown.

Make the Syrup

In a saucepan, combine honey, sugar, and water. Bring to a boil and cook until the mixture reaches a syrup consistency.

Combine Mixture

Remove from heat, stir in the toasted seeds and chopped walnuts, and mix well.

Shape the Gozinaki

Spread the mixture onto a parchment-lined baking dish and press down firmly to form an even layer.

Cool and Cut

Allow to cool completely, then cut into squares or bars.

Serve

Enjoy your sunflower and walnut gozinaki as a delightful snack!