Macrobiotic Raisin Sandwich Cookies. Hi, everyone. :) Today we'll show you how to make a delicious & famous Japanese /Hokkaido biscuit snack: Rum Raisin Butter Sandwich Cookies. Anna Olson Bake With Anna Olson. This snack, courtesy of Anna Olson, is complete with oatmeal raisin cookies and a peanut buttery filling and will delight young and old alike.. Raisin Bread Sandwich Recipes on Yummly For more macrobiotic recipes, go to www.gourmandelle.com.

See more ideas about Macrobiotic recipes, Recipes, Vegetarian recipes. Vietnamese Tofu Sandwich - Banh Mi Chay. Here's how you can easily make tofu Banh Mi and enjoy a delicious, healthy, vegan Vietnamese meal! You can have Macrobiotic Raisin Sandwich Cookies using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Macrobiotic Raisin Sandwich Cookies

It's of ★Cookie dough★.
Prepare 70 grams of Cake flour.
You need 20 grams of Whole wheat flour.
Prepare 1 tbsp of Powdered nuts (almonds or peanuts).
Prepare 1 tbsp of Canola oil (or white sesame oil).
You need 1 1/2 tbsp of Maple syrup.
Prepare 1 tbsp of Water.
Prepare 1 pinch of Natural sea salt.
You need of Filling.
Prepare 30 grams of Raisins.
It's 20 grams of Nuts (sliced almonds, powdered coconut).
It's 1 tbsp of Apple juice.

These cookies are unlike any traditional oatmeal raisin cookie you've had- they're incredibly chewy, sticky, and Assembly View full nutritional breakdown of Macrobiotic Thumbprint Cookies calories by ingredient. Put raisins and water in kettle. Add pinch of salt and stir until it boils and thickens.

Macrobiotic Raisin Sandwich Cookies instructions

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..
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..
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..
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..
Roll out the dough into a rectangle with a rolling pin on top of the plastic bag..
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..
Using the plastic, fold the dough so that the edges overlap a few centimeters. Place the side with the overlap, on the bottom..
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..
Bake in a preheated 180℃ oven for about 20 minutes..

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