Cookies from Sarah's Kitchen
Baking and Desserts • European
Description
This recipe requires some less common ingredients, so you'll need to head to the store first to find some jerusalem artichoke syrup and chickpea flour. However, you'll be rewarded with light and hearty cookies that have a wonderfully complex flavor. This recipe comes from the head chef of Sarah's Kitchen.
Ingredients
- Jerusalem Artichoke 5 fl oz
- Vegetable Oil 5 fl oz
- Chickpea 5 oz
- Glutinous Rice Flour 5 oz
- Baking Powder 0 oz
- Cocoa Powder 0 oz
- Coconut Milk 0 fl oz
- Water 5 fl oz
- Sour Cream 5 oz
- Plant-based Cream 5 fl oz
- Vanilla salt 0 oz
- Pistachios to taste
Step-by-Step Guide
Step 1
Prepare the dough. In a bowl, combine the flour, baking powder, cocoa powder, pour in the vegetable oil, 175 grams of yacon syrup, coconut milk, and water.
Step 2
Knead the dough and refrigerate for 20 minutes.
Step 3
Remove the rested dough from the refrigerator and roll it out to a thickness of about 5 mm.
Step 4
Cut out circles using a cookie cutter and bake for 5–6 minutes at 355°F.
Step 5
Prepare the cream. To do this, whip the sour cream and 15 ml of jerusalem artichoke syrup with vanilla sugar.
Step 6
Add the cream and whip again.
Step 7
Pipe cream onto the cooled round of dough and cover it with another round.
Step 8
Pulse the pistachios in a blender until they reach a fine crumb consistency.
Step 9
Coat the sides of the finished cookies with crushed pistachios.
Step 10
Serve.
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