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Dezaan Raspberry Manuka Cookies Hero Wide
Part 1: Cookies
  • 120g Butter
  • 105g Raw sugar
  • 55g Eggs
  • 27g Terra Rossa
  • 45g Cake flour
  • 80g All purpose flour
  • 8g Tapioca starch
  • 3g Corn starch
  • 2g Baking Soda
  • 1g Salt
  • 25g Rolled Oats
  • 15g Cocoa nibs
  1. For the cookie, cream butter and sugar together until light and aerated
  2. Slowly incoporate the eggs until homogenous
  3. Sieve all the dry ingredients except oats and nibs
  4. Fold in the flour mixture in 3 additions and mix until homogenous
  5. Fold in the oats and nibs and mix until even.
  6. Shape into 30g balls and bake in a 190C oven for about 10-12 minutes
  7. Cool throughly to room temperature
Dezaan Raspberry Manuka Cookies Pattern
Dezaan Raspberry Manuka Cookies Macro
Part 2: Filling
  • 400g Whole milk
  • 18g Freeze dried raspberry
  • 2g Vanilla extract
  • 60g Manuka honey
  • 10g Corn starch
  • 2g Agar powder
  1. For the raspberry filling, blend all ingredient until smooth
  2. Heat up the mixture over a medium heat or until 90C
  3. Pour in a 6" lined mould and set in the fridge until firm, height of filling should be about 1cm
Part 3: Assembly
  1. Using a cookie cutter ( with the same diameter as the cookie), cut out the filling and sandwich between 2 cookies


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Do you Know Cocoa?

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Talia Profet European Chef Lead, deZaan
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