- 500 g whole wheat fine flour
- 3 tablespoons organic cocoa powder
- pinch of salt
- 250 g fat (Alsan / Provamel butter or coconut oil)
- 4 large spoons of rice syrup
- water as needed
- 80 g fat (Alsan / Provamel butter or coconut oil)
- 200 g ground walnuts (can be replaced with almonds or mixed with almonds)
- 80 g shredded coconut
- 4 tablespoons rice syrup
- 3–4 tablespoons Mirin
- 1 tablespoon lemon juice
- Mix dry and wet ingredients separately.
- Mix the two mixtures together with wooden spoon.
- Then engage your hands and mix with your hands. Add as much water as needed to get rollable consistence.
- Leave dough to rest for few hours wrapped in foil, ideally to next day. It will last several days in fridge so you can make it well ahead of actual baking.
- When you are ready to bake, preheat the oven to 180°C (350 F) and line several trays with baking paper.
- Remove the dough from the refrigerator and allow it to soften slightly.
- Roll out the dough between two sheets of baking paper until it is about 3mm (1/8 inch) thick.
- Cut out the shapes of your choice with a cookie cutter.
- Gather the leftover dough together and repeat the process until you have used all the dough.
- Place the cookies on the lined baking trays and bake, in batches, for 10-15 minutes, until puffed and golden.
- Allow the cookies to cool on the trays.
- For the cream ground the walnuts (or almonds) into flour.
- In the mixing bowl put first the fat and whip it with the syrup, mirin and lemon juice.
- Slowly add the ground nuts and coconut until the cream thickens.
- Taste and if the cream is not sweet enough, add a little bit of syrup and mirin. Mirin adds a “rum” flavor.
- To fill the cookies you can either fill a ziplock bag with the filling and fill half of the cookie by squeezing about 2 teaspoons into each half, or use a teaspoon and fill half of the shells.
- Place the matching half on top of the filled half and squeeze them together.
- If the filling squeezes out the sides, scrape it with a knife or a spoon.
- Let the filled cookies rest in a tightly closed box in the fridge overnight. This will make the cookie shell less crumbly as they are eaten.
- Add 2 big tablespoons of organic cocoa to make a dark cream.