Macrobiotic Raisin Sandwich Cookies

Name: Macrobiotic Raisin Sandwich Cookies
Yield: 15 servings
Cuisine: American
Ingredients: 70 grams Cake flour; 20 grams Whole wheat flour; 1 tbsp Powdered nuts (almonds or peanuts); 1 tbsp Canola oil (or white sesame oil); 1 1/2 tbsp Maple syrup; 1 tbsp Water; 1 pinch Natural sea salt; 30 grams Raisins; 20 grams Nuts (sliced almonds, powdered coconut); 1 tbsp Apple juice

cookpad.japan @cookpad_jp

I adapted a recipe I learned at macrobiotic cooking school, and they turned out crispy and fragrant.

Cleanup is easy, since you make the dough in a plastic bag!
They're also good with prunes or dried figs. These are healthy, yet filling. Recipe by greenfrosch

I adapted a recipe I learned at macrobiotic cooking school, and they turned out crispy and fragrant.

Cleanup is easy, since you make the dough in a plastic bag!
They're also good with prunes or dried figs. These are healthy, yet filling. Recipe by greenfrosch

cookpad.japan @cookpad_jp

I adapted a recipe I learned at macrobiotic cooking school, and they turned out crispy and fragrant.

Cleanup is easy, since you make the dough in a plastic bag!
They're also good with prunes or dried figs. These are healthy, yet filling. Recipe by greenfrosch

I adapted a recipe I learned at macrobiotic cooking school, and they turned out crispy and fragrant.

Cleanup is easy, since you make the dough in a plastic bag!
They're also good with prunes or dried figs. These are healthy, yet filling. Recipe by greenfrosch

Saved

Ingredients

15 servings

★Cookie dough★
70 gramsCake flour
20 gramsWhole wheat flour
1 tbspPowdered nuts (almonds or peanuts)
1 tbspCanola oil (or white sesame oil)
1 1/2 tbspMaple syrup
1 tbspWater
1 pinchNatural sea salt
Filling
30 gramsRaisins
20 gramsNuts (sliced almonds, powdered coconut)
1 tbspApple juice

Saved

Steps

1

Dry roast the nuts for the filling in a frying pan and crush. Soak the nuts in apple juice, along with the raisins, roughly chopped.
2

Make the cookie dough. Put the cake flour, whole wheat flour and salt in a plastic bag, close the top, and shake well to mix.
3

Mix the powdered nuts and canola oil together and add to the mixture in Step 2, from the top of the bag. Mix until there are no more lumps.
4

Combine the maple syrup and water, and add to the mixture in Step 3. Mix until the dough comes together. Chill in the fridge for 30 minutes.
5

Roll out the dough into a rectangle with a rolling pin on top of the plastic bag.
6

Cut the edges of the bag with scissors and open it up. Spread the filling from Step 1 evenly in the middle of the dough as shown in the photo.
7

Using the plastic, fold the dough so that the edges overlap a few centimeters. Place the side with the overlap, on the bottom.
8

Brush the surface of the dough with rum (not listed in ingredients) and slice the dough into about 15 pieces. Prick the tops of each slice with a fork.
9

Bake in a preheated 180℃ oven for about 20 minutes.