Desserts & Sweet Treats
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Cashew Cream Filled Gingerbread Cookies

Those that have been sticking round with me for a while know how fond I am of winter, its comfort, silence and amazing flavours. Even though I now am on the West Coast of the United States for a little while, it is just as if my soul lingered back in the snowy mountains, smelling those scents of hot cacao, crispy fires, cinnamon cookies and gingerbread mixes. There is nothing like novelty and freshness, adventure and new horizons, but no matter my love for the sun, the sand and all those new discoveries within easy reach, my heart still belongs to my home country, Switzerland, to all those I left, those I love.

       

It is in this very happy and bright melancholic mindset (yes, I have never been merrier and more grounded!) that I am sharing today a recipe that I have created a while ago, just before leaving. And this is when you tell me gingerbread is a Christmas and winter thingy – well, not for me! Just like there’s no weather to enjoy a lovely hot cacao, there is no season to enjoy gingerbread loafs, cookies or biscuits. And those babies are just going to verify this statement.

Delicious tastes of coconut, ginger and cinnamon are merging together and creating this complex flavour that gives those biscuit their originality. Two crunchy and nutty outside layers, surrounding the creamiest and most scrumptious (I adore this word) buttery heart. You’d be better off either eating them at room temperature, removing both biscuits to avoid spilling the cream all over or just out of the fridge, still hard and crunchy. Enjoy!

Cashew Cream Filled Gingerbread Cookies

Portions: 18 pieces

Preparation time: 35 minutes

Cooking time: 16 – 18 minutes

Ingredients

For the biscuits:

  • 200g of shredded coconut, reduced in flour
  • 225g of ground almonds (almost as thin as flour)
  • 6 tbsp of spelt flour (or else)
  • 225g/175ml of maple syrup or honey
  • 100g of coconut oil, melted
  • ¼ tsp of vanilla powder
  • 1 ½ tbsp of ginger powder
  • 2 tsp of cinnamon
  • 1 tsp of cardamom
  • ¼ tsp of nutmeg
  • A pinch of salt

For the cream:

  • 4 tbsp/150g of cashew butter
  • 35g of coconut oil, melted
  • 1 tsp of vanilla powder

Method

(1) Preheat the oven to 150°C. Mix the ingredients for the biscuits in a large bowl. Once incorporated, form a ball with the dough, roll into wrapping paper and place in the fridge for about 30 minutes.

(2) Press the dough down in-between two sheets of parchment paper to prevent it from sticking, on 0.5 cm approximately. With a round cookie cutter (or a champagne glass/regular glass), cut little cookie circles and place on a tray covered with parchment paper.

(3) Do as explained on point 2 until you are out of dough. Place the biscuits in the middle of the oven for about 15 to 16 minutes (check it regularly). They have to be golden-brown and the centre still slightly soft. Set aside to cool down.

(4) Mix all the ingredients for the cream and place in the fridge for about 15 minutes. Take a biscuit, place a tsp of cream in the centre and cover with another biscuit. Repeat until done with all the biscuits. Keep in the fridge for up to 5 days.

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