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Raspberry and manuka sandwich cookie

Raspberry and manuka sandwich cookie


30
15
15
30

Sandwich cookies filled with the goodness of oats, nibs and manuka honey.

For the cookies

Ingredients

120g 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

15g Casaluker cocoa nibs

Method

For 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

Ingredients

400g whole milk

18g Sosa freeze dried raspberry powder

2g Norohy vanilla extract

60g manuka honey

10g corn starch

2g Sosa Home Gourmet agar powder

Method

For 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

Using a cookie cutter (with the same diameter as the cookie), cut out the filling and sandwich between 2 cookies

Recipe courtesy of deZaan



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