Gayane's Cookies
4 servings
50 minutes
The recipe requires less popular ingredients, first you'll have to go to the store and get some Jerusalem artichoke syrup and chickpea flour. But then you'll be rewarded with light and filling cookies with a very complex flavor. Recipe by Gayane's restaurant brand chef Gayane Breiova.
1
Prepare the dough. Pour flour, baking powder, cocoa into a bowl, add vegetable oil, 175 grams of topinambur syrup, coconut milk, and water.
- Chickpea flour (gram flour): 188 g
- Rice flour: 188 g
- Baking powder (raising agent): 10 g
- Cocoa powder: 50 g
- Vegetable oil: 125 ml
- Jerusalem artichoke syrup: 190 ml
- Coconut milk: 50 ml
- Water: 100 ml
2
Knead the dough and put it in the refrigerator for 20 minutes.
3
Take the rested dough out of the fridge and roll it out to a thickness of about 5 mm.
4
Cut out circles and bake for 5-6 minutes at 180 degrees.
5
Prepare the cream. For this, whip the sour cream and 15 ml of topinambur syrup with vanilla sugar.
- Vegan sour cream: 100 g
- Jerusalem artichoke syrup: 190 ml
- Vanilla sugar: 5 g
6
Add cream and whip again.
- Plant-based cream: 100 ml
7
Pipe cream onto the cooled dough circle and cover with another circle.
8
Blend the pistachios in a blender until they become fine crumbs.
- Pistachios: to taste
9
Sprinkle the sides of the finished cookies with pistachios.
- Pistachios: to taste
10
To serve.