Biscuits with apricot&peanuts’ jam
These biscuits are very sweet thanks to their filling, and should therefore be consumed in moderation. As a snack, with a tea, it’ll make you feel in heaven.
| Prep Time | 2 hours |
| Cook Time | 15 min |
| Servings |
persons
|
Ingredients
Dough
- 500 gms whole grains flour I used 250g spelt & 250g rye flour
- 220 ml grape seed oil
- 50 gms coconut flour
- 10 tbsp water
- 1 pinch salt & cinnamon
- zest of 1 lemon
Filling
- 400 gms dry apricots
- 150 gms raw smashed peanuts
- 6 tbsp rice syrup
- 3 tbsp water
- 1 juice of 1 lemon
- ginger juice 3 cm of the root
- 10 gms cinnamon powder
- pinch sea salt
Ingredients
Dough
Filling
|
|
Instructions
Biscuits
- In a bowl, combine the sifted flour, the coconut sugar, the oil, salt, cinnamon and lemon zest. Mix well and then add the water until the dough doesn't stickto the bowl. Form a ball in the center and let stand in the fridge for 30 minutes, with the bowl covered.
- Take it from the fridge and spread it with a roll on a flat floured surface. The dough should be as thin as possible.
- Cut it with a mold (the one I used was flower-shaped with about 4cm diameter) and arrange it in a tray lined with parchment paper.
- Cook in a pre-heated 180ºC hoven 12 to 15 min. Repeat the procedure until you have no more dough.
- After cooldown, grab 2 cookies. Cover one with the apricot jam and then cover with the second biscuit, so that you have a kind of sandwich. Repeat until you have no more leftover.
Filling
- Cut the apricots in thin slices and put on a pot.
- Add the ryce syrup, the water, salt, the cinnamon and the smashed peanuts (when cutting them do not let it in powder as it's nice to have bigger peaces).
- Cook in medium fire for about 5 min stiring to assure it doesn't stick to the pot.
- Grind the ginger apart and then press it between your hands so you get all the ginger juice. Squeeze the lemon in order to get its juice.
- Add both juices and turn the fire off after 2 minutes of cooking.
