Rye, Hemp & Chocolate Cookies

Rye, Hemp & Chocolate Cookies

by Sarah Cotterell and Aitana Infante

Sarah and Aitana, authors of A La Mesa, have created these irresistible cookies using a range of our ingredients. Hemps seeds are the star of the show, blended to create a nutty, rich seed butter perfect for baking or spreading on toast! If you don’t fancy making the hemp seed butter just use tahini instead.

These moreish cookies are earthy with a subtle sweetness and go oh-so-well with a strong black coffee. They are inspired by Greek sesame cookies, traditionally served after a meal with a strong black coffee.

Ingredients

Hemp Butter

Method

For the hemp butter
  1. Lightly toast 250g of whole hemp seeds in a cast iron pan until they begin to pop and smell nutty.
  2. Let the seeds cool before adding them to your food processor and grind until you have a fine powder.
  3. Add a pinch of salt and 50g of extra virgin olive oil or hemp oil and continue to blend until you have a thick and slightly crunchy paste
  4. Alternatively, for a smoother butter, you can use shelled hemp seeds, which don’t require such a powerful blender. Just follow the steps above missing out the toasting. Store the hemp seed butter in a sterilised glass jar in the fridge and use as you would peanut butter.
For the cookies
  1. Pre-heat the oven to 160C and line a large baking tray with parchment.
  2. Pop the flours, salt and baking powder into a large bowl and mix well.
  3. In another bowl add the hemp butter, sugar and eggs. Mix well and pour into the flour bowl.
  4. Use your hand to bring the mixture together, gently kneading until you have a soft dough, adding a little olive oil if it seems dry. Knead in the chocolate pieces.
  5. Take golf ball size pieces of dough and lightly roll them into balls and pop them onto your tray, leaving some space in-between as the cookies expand as they bake. Use the palm of your hand to lightly flatten each ball. Add the sprinkle of hemp seeds and fennel seeds and a pinch of sea salt to the top of each cookie.
  6. Bake in the oven for around 15-20 minutes, until the outside is golden and crisp but the middle is still soft. Leave to cool before enjoying dipped into a strong black coffee. Store in an airtight container.



    Sarah Cotterell and Aitana Infante
    Sarah Cotterell and Aitana Infante

    Author



    Leave a comment

    Comments will be approved before showing up.


    Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

    Crispy Fava Beans, Whipped Tofu & Red Chicory
    Crispy Fava Beans, Whipped Tofu & Red Chicory

    by Eden Owen-Jones

    Eden Owen-Jones' light, silky and creamy whipped tofu dip is topped with split fava beans crisped in the oven to add a lovely crunch. Serve with deliciously bitter red endive leaves or spoon it over grilled radicchio.

    Read More

    Wild Mushroom & Barley Risotto
    Wild Mushroom & Barley Risotto

    by Sarah Cotterell and Aitana Infante

    Sarah and Aitana use our pearled naked barley rather than traditional arborio rice for this risotto - or perhaps that should be orzotto? Barley’s nutty flavour complements the earthy mushrooms well. This recipe can be varied with other whole grains like naked oats or black barley.

    Read More

    Chickpea Pancakes with Creamy Mushrooms and Spinach
    Chickpea Pancakes with Creamy Mushrooms and Spinach

    by Amy Oboussier

    Savoury pancakes like these make a decadent dinner though the pancakes are incredibly simple to make with just three ingredients - chickpea flour, water and salt. Any pulse flour would work well in this recipe.

    Read More