Rye-Chia Sandwich Cookie
This recipe contains Guittard Santé 72%, contact your local Guittard sales representative to get some!
Ingredients
Cookie:
92g all-purpose flour
112g rye flour
20g chia powder
20g chia seeds
0.5g Korintje cinnamon
2g kosher salt
75g coconut sugar
190g butter, cold, Cubed
30g egg whites
4g vanilla paste
Total Weight: 546g
Cookie Filling:
90g butter
150g coconut sugar
0.5g kosher salt
40g brown rice syrup
12g Guittard Cocoa Rouge
80g Guittard Santè 72% Cacao made with Coconut Sugar
Total Weight: 372.5g
Directions
COOKIE
Combine all dry ingredients with the cold, cubed butter in a mixer with a paddle attachment. Mix until the butter has been cut into the flour and very small pieces of butter are present. The mixture should not resemble a dough at this point.
Add the egg whites, and vanilla paste. Continue to mix to a dough. Scrape the sides down to ensure even mixing.
Remove dough from the bowl and place between two pieces of parchment paper. Roll to about 1/8"-thick.
Chill until firm. Use a cookie cutter to cut out rounds.
Bake at 325°F for 12-14 minutes, until deep golden brown.
FILLING
Cream the butter, coconut sugar, salt, brown rice syrup, and Cocoa Rouge until light and pale.
Mix in melted chocolate (at 100°F or 38°C) until well blended.
Place between two pieces of parchment paper and gently roll to about 1/8"-thick.
Chill until firm. Cut out rounds of filling using a cookie cutter a bit smaller than the baked cookies.
Sandwich between two rye-chia cookies.
