Raspberry and Manuka Sandwich Cookie

Cooking Time

Ingredients

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Ingredients For the cookies

  • g butter
  • g raw sugar
  • g eggs
  • g deZaan terra rossa cocoa powder
  • g cake flour
  • g all purpose flour
  • g tapioca starch
  • g corn starch
  • g baking soda
  • g salt
  • g rolled oats
  • g Casaluker cocoa nibs

For the filling

  • g whole milk
  • g Sosa freeze dried raspberry powder
  • g Norohy vanilla extract
  • g manuka honey
  • g corn starch
  • g Sosa Home Gourmet agar agar powder

Method

  • 1

    Step 1

    For the cookie, cream the butter and sugar together until light and aerated. Slowly incorporate the eggs until homogenous.
  • 2

    Step 2

    Sieve all the dry ingredients except oats and nibs.
  • 3

    Step 3

    Fold in the flour mixture in 3 additions and mix until homogenous.
  • 4

    Step 4

    Fold in the oats and nibs and mix until even.
  • 5

    Step 5

    Shape into 30g balls and bake in a 190ºc oven for about 10-12 minutes.
  • 6

    Step 6

    Cool thoroughly to room temperature.
  • 7

    Step 7

    For the raspberry filling, blend all the ingredients until smooth.
  • 8

    Step 8

    Heat up the mixture over a medium heat or until 90ºc.
  • 9

    Step 9

    Pour in a 6" lined mould and set in the fridge until firm, height of filling should be about 1cm.
  • 10

    Step 10

    To assemble: using a cookie cutter (with the same diameter as the cookie), cut out the filling and sandwich between 2 cookies

Ingredients

  • 120 g butter
  • 105 g raw sugar
  • 55 g eggs
  • 27 g deZaan terra rossa cocoa powder
  • 45 g cake flour
  • 80 g all purpose flour
  • 8 g tapioca starch
  • 3 g corn starch
  • 2 g baking soda
  • 1 g salt
  • 25 g rolled oats
  • 15 g Casaluker cocoa nibs
  • 400 g whole milk
  • 18 g Sosa freeze dried raspberry powder
  • 2 g Norohy vanilla extract
  • 60 g manuka honey
  • 10 g corn starch
  • 2 g Sosa Home Gourmet agar agar powder