Today I baked some cookies with mixed flours, whole wheat cookies filled with jam, crispy and inviting, that I finished in no time at all!
At home, it’s hard if not rare to have cookies in the pantry, but these were quickly devoured because they are crispy and tasty!
I used berry jam, but we can also use chocolate cream and hazelnuts to fill them, as always, to your liking and taste!
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I’ve opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and savory recipe!
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ON THE TOPIC OF COOKIE RECIPES, I LEAVE YOU SOME OTHER RECIPES JUST BELOW:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS
- 1 3/4 cups whole wheat flour
- 2 1/4 cups all-purpose flour
- 2 eggs
- 1 cup butter (cold in cubes)
- 3/4 cup sugar
- 2 tbsp acacia honey
- 1 tbsp lemon zest (grated)
- as needed raspberry jam (forest fruit jam in general for me)
Tools
- Bowls
- Baking Sheets
- Cookie Cutters
- Parchment Paper
- Plastic Wrap
- Rolling Pins
FOR THE PREPARATION OF THE WHOLE WHEAT COOKIES FILLED RECIPE
In a bowl, I put the flours with the sugar and cold butter cubes, and mix with my fingers until I get breadcrumb-like dough.
Now I add the eggs, the honey, and the finely grated zest of an organic or untreated lemon.
I knead everything very quickly so that the butter doesn’t melt with the warmth of my hands.
Then I make a low block, which I protect with plastic wrap, and leave it in the fridge for at least 1 hour!
After resting, I roll out the block between two sheets of parchment paper and the rolling pin, and cut many cookies with the cutters, remembering to make them in pairs and to cut a hole in the center of half of them to let the jam filling escape to our liking.
As I make the cookies (the whole one for the bottom, the one with the hole for the top), I place them on the baking sheet protected by parchment paper, and once I have finished the shortcrust pastry block, I bake the whole wheat cookies at 356°F for about 15 minutes or according to the characteristics of our home oven.
Once the cookies are golden, I let them cool and sprinkle the perforated top ones with powdered sugar!
Once done, I spread a little jam on the whole cookie and then immediately sandwich the sugared perforated one on top, arranging everything on a serving dish to then serve the whole wheat cookies filled at the table!
They are really, really good!
Enjoy your meal! Annalisa
The photo is dark, but it’s winter and the weather doesn’t help!
Remember that at the top where you see the blog menu, there’s a magnifying glass 🔎 that allows you to enter an ingredient or recipe title, finding all the preparations with that title or ingredient, and I hope you’ll find recipes to your liking among them!
