Whole‑grain Cookies with Chia Jam
The whole‑grain cookies with chia jam from Spoonsparrow taste great and are much healthier than the conventional version.
Ingredients
- 80 g wheat whole‑meal flour (plus extra for dusting)
- 80 g rye whole‑meal flour
- 80 g spelt whole‑meal flour
- 80 g kamut whole‑meal flour
- 50 g coconut blossom sugar
- 1 vanilla bean (pulp)
- 125 g cold butter
- 1 large egg
- 250 g red currants (fresh or frozen)
- 15 g chia seeds
- 1 tbsp Maple Syrup
Instructions
-
1.
Mix the flours with sugar and vanilla pulp, then press a well in the center. Distribute butter pieces around the well, crack the egg into it, and cut everything into small crumbs with a knife. Quickly knead the mixture by hand into a smooth dough, wrap it in cling film, and refrigerate for about an hour.
-
2.
While the dough chills, wash the currants, put them in a pot, bring to a boil once, then remove from heat. Purée the fruit and let it cool to lukewarm. Stir in chia seeds and maple syrup, and allow the mixture to thicken for about 30 minutes.
-
3.
Roll out the dough on a floured surface to roughly 4 mm thickness and cut out small circles. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 10–15 minutes.
-
4.
After baking, lift the cookies from the sheet using the parchment paper. While still hot, spread jam on half of the cookies, then place the remaining cookies on top, press gently, and let them cool.
