The perfect combination of shortcrust pastry with cherries and chocolate. The berry has not been heat treated.
Ingredients: Products for shortcrust pastry:, almond flour, coconut flour, egg, butter 82% soft butter, erythritol, xanthan gum, baking powder, Filling:, fresh (you can frozen) cherries, Chia seeds, Erythritol powder, hot water, Chocolate icing:, dark (90-97.7%) chocolate, 33% cream, coconut oil (any - aromatic or odorless), or more - Erythritol powders
Cooking method:
By sweetness, be guided by your taste. Try it, if not sweet enough for you, add erythritol.
Cooking the cookies themselves. Mix all dry ingredients. Add an egg and soft butter to them. Knead the dough. Let it stand.
Roll out the dough 0.5-0.7 mm thick between two layers of parchment. Using a glass, cut out the round pieces. Bake at 180 g until golden brown. Cool down.
While the cookies are cooking, we make the cherry filling. Grind the chia seeds in a coffee grinder. You can simply knead the berry. Turn erythritol into powder. Pour chia seeds over with hot water and stir. Add Erythritol and diluted Chia seeds to the berry. Stir and set aside.
Cooking the chocolate icing: Melt the chocolate, coconut oil, cream and erythritol powder. Mix everything with a blender. You should have a silky texture. The frosting should be warm.
We collect cookies. First put the berry filling on each cookie, pour the chocolate icing on top with a spoon. Immediately put the cookies in the cold to solidify the chocolate. Store also in the refrigerator.