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.
In a bowl, combine chufa flour, peanut flour, starch, sugar, baking powder, and salt.
Pour in the melted coconut oil and mix until evenly distributed.
Add the water or plant-based milk a little at a time, kneading until you get a compact dough similar to shortcrust pastry.
Shape into balls about the size of a small walnut and place them on a baking tray lined with parchment paper.
Gently press the center of each ball with your thumb to create a deep indentation.
Place the tray in the refrigerator for 15 minutes to help the coconut oil firm up and keep the cookies in shape during baking.
Bake in a preheated oven at 175 °C in static mode for 12-14 minutes.
If the indentation has puffed up slightly, press it back down with the back of a teaspoon while the cookies are still warm.
Let them cool completely on the tray without touching them.
In a small bowl, work the spreadable cheese, Greek yogurt, and powdered sugar until smooth and creamy.
Add the basil oil in a thin stream, stirring
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.
Italia
| 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 |
