Chufa and peanut cookies with basil cream
Gluten-free and lactose-free cookies made with chufa flour, peanut flour, and coconut oil, filled with a velvety basil cream. An original, fragrant, and crunchy recipe, perfect for something different from the usual dessert or for a creative afternoon tea.
Ingredients
- For the cookie shells
- Chufa flour
120 g120 g - Peanut flour
60 g60 g - Potato starch or cornstarch
20 g20 g - Superfine brown sugar
50 g50 g - Melted but still warm coconut oil
35 ml35 ml - Water or plant-based milkto taste
- Baking powder
4 g4 g - Saltto taste
- For the basil cream filling
- Lactose-free spreadable cheese
40 g40 g - Thick lactose-free greek yogurt or strained plant-based yogurt
20 g20 g - Basil-flavored oil
1.5 Teaspoons1.5 Teaspoons - Powdered sugar
1 Tablespoon1 Tablespoon
Preparation
- STEP 1 OF 11
In a bowl, combine chufa flour, peanut flour, starch, sugar, baking powder, and salt.
- STEP 2 OF 11
Pour in the melted coconut oil and mix until evenly distributed.
- STEP 3 OF 11
Add the water or plant-based milk a little at a time, kneading until you get a compact dough similar to shortcrust pastry.
- STEP 4 OF 11
Shape into balls about the size of a small walnut and place them on a baking tray lined with parchment paper.
- STEP 5 OF 11
Gently press the center of each ball with your thumb to create a deep indentation.
- STEP 6 OF 11
Place the tray in the refrigerator for 15 minutes to help the coconut oil firm up and keep the cookies in shape during baking.
- STEP 7 OF 11
Bake in a preheated oven at 175 °C in static mode for 12-14 minutes.
- STEP 8 OF 11
If the indentation has puffed up slightly, press it back down with the back of a teaspoon while the cookies are still warm.
- STEP 9 OF 11
Let them cool completely on the tray without touching them.
- STEP 10 OF 11
In a small bowl, work the spreadable cheese, Greek yogurt, and powdered sugar until smooth and creamy.
- STEP 11 OF 11
Add the basil oil in a thin stream, stirring
General information
Storage instructions
Store the cookies in an airtight container in the refrigerator for 2-3 days. To keep the best texture, fill the cookies with the cream only shortly before serving; if already filled, consume within 24 hours.
Origin
Italia
Analysis
Warning
Macronutrients (100 gr)
| Energy (kcal) | 457.35 |
| Carbohydrates (g) | 37.86 |
| of which sugars (g) | 23.48 |
| Fat (g) | 30 |
| of which saturates (g) | 13.23 |
| Protein (g) | 8.06 |
| Fibre (g) | 10.01 |
| Salt (g) | 0.12 |
- Protein8.06g · 7%
- Carbohydrates37.86g · 33%
- Fat30g · 60%
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