Sandwich cookies filled with the goodness of oats, nibs and manuka honey.
For the cookies
Ingredients120g butter 105g raw sugar 55g eggs 27g deZaan terra rossa cocoa powder 45g cake flour 80g all purpose flour 8g tapioca starch 3g corn starch 2g baking soda 1g salt 25g rolled oats |
MethodFor the cookie, cream the butter and sugar together until light and aerated. Slowly incoporate the eggs until homogenous. Sieve all the dry ingredients except oats and nibs. Fold in the flour mixture in 3 additions and mix until homogenous. Fold in the oats and nibs and mix until even. Shape into 30g balls and bake in a 190c oven for about 10-12 minutes. Cool thoroughly to room temperature. |
For the filling
Ingredients400g whole milk 18g Sosa freeze dried raspberry powder 60g manuka honey 10g corn starch |
MethodFor the raspberry filling, blend all the ingredients until smooth. Heat up the mixture over a medium heat or until 90c. Pour in a 6" lined mould and set in the fridge until firm, height of filling should be about 1cm. |
To assemble
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Using a cookie cutter (with the same diameter as the cookie), cut out the filling and sandwich between 2 cookies |
Recipe courtesy of deZaan
