Chestnut cookies with topping
Chestnut cookies with topping is an absolute must. The sweet composition of the chestnut cream with the dough tasting of cinnamon and ginger give this pastry its unique flavor.
Ingredients
- 300 g whole spelt flour
- 23 g baking powder
- 100 g date flour
- 1 g ginger powder
- 5 g cinnamon
- 170 g soy yogurt
- 2 tsp lupin flour
- 4 tsp sparkling water
- 1 apple, approx. 130 g
- 200 ml soy drink
Topping
- 100 g cooked chestnuts
- 200 ml extra soy drink
- 3 dates Deglet Nour
- 20 g starch flour
- 3 tbsp soy drink in addition
Instructions
- Wash, cut and core the apple. Blend together with 200 ml soy drink.
- Mix the dry ingredients in a bowl.
- Add the soy yogurt and apple liquid.
- Mix the lupin flour with the sparkling water and add to the mixture. Stir everything together well.
- Place small heaps on a baking tray lined with baking paper.
- Bake in a preheated oven at 180 degrees Celsius top/bottom heat for 30 minutes.
Topping
- Mix the chestnuts with 200 ml soy drink and 3 pitted and chopped dates in a blender until smooth.
- Mix the starch with 3 tablespoons of soy drink in a cup until smooth.
- Heat the chestnut cream in a pan. Stir in the starch liquid. Simmer everything together until a firm pudding mixture is formed.
- Leave the mixture to cool slightly. Then brush the underside of the cookies with a thick layer. Leave to dry thoroughly.