[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb3_5,2_5″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb]<\/p>\n
(20 sabl\u00e9s de 20 g)<\/span><\/span><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/fromjoyasso.org\/wp-content\/uploads\/2021\/06\/a62781_a9b10c4e4152474fac5e728a9f0cc155mv2.jpg\u00a0\u00bb alt=\u00a0\u00bbBiscuit au cacao\u00a0\u00bb title_text=\u00a0\u00bbBiscuit au cacao.fjane\u00a0\u00bb _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb]<\/p>\n Pr\u00e9chauffez le four \u00e0 180\u00b0C chaleur tournante.<\/span><\/span><\/p>\n Dans un saladier, m\u00e9langez tous les ingr\u00e9dients. Tapissez une plaque \u00e0 p\u00e2tisserie de papier sulfuris\u00e9. Formez de petites boulettes et aplatissez-les l\u00e9g\u00e8rement avant de les poser sur la plaque. Avec une fourchette, appuyez sur les biscuits pour laisser une trace. Enfournez 15 minutes. Laissez refroidir compl\u00e8tement la plaque hors du four. A la sortie du four, ils sont encore tr\u00e8s mous, ils durciront en refroidissant. Puis les ranger dans une bo\u00eete herm\u00e9tique. <\/span><\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.9.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.9.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″][et_pb_text _builder_version=\u00a0\u00bb4.9.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":" Ingr\u00e9dients : (20 sabl\u00e9s de 20 g) 200 g de farine 100 g de sucre blond de canne 100 g d\u2019huile de coco 1 sachet de sucre vanill\u00e9 50 g de cacao en poudre Recette : Pr\u00e9chauffez le four \u00e0 180\u00b0C chaleur tournante. Dans un saladier, m\u00e9langez tous les ingr\u00e9dients. Tapissez une plaque \u00e0 p\u00e2tisserie […]<\/p>","protected":false},"author":2,"featured_media":1624,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[61,32],"tags":[],"class_list":["post-613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biscuits","category-recettes-sucrees"],"jetpack_featured_media_url":"https:\/\/fromjoyasso.org\/wp-content\/uploads\/2021\/06\/Banniere-KendyH-12.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/posts\/613","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/comments?post=613"}],"version-history":[{"count":0,"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/posts\/613\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/media\/1624"}],"wp:attachment":[{"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/media?parent=613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/categories?post=613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fromjoyasso.org\/en\/wp-json\/wp\/v2\/tags?post=613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
Recette :<\/strong><\/span><\/span><\/h3>\n